beef tataki with a spice crust, artichoke purée with black olive oil
Flavour and richness in a beautiful pairing. A rich purée accompanied by a spice crusted beef tataki.
IngredientsRecipe for 12 Tapas
- Salt and pepper
Preparation time: 30 min
Make parmesan petals wit the help of a peeler.
Combine all of the spices, brown sugar, salt and pepper. Roll the beef in the spice mix on all sides.
In a hot skillet with oil, sear the beef until lightly caramelized and then remove from the skillet and set aside. Once cooled, make nice thin slices.
Combine the frozen artichoke hearts, water and milk in a sufficiently large pot. Bring to a simmer and cook for roughly 15 minutes or until tender.
Once cooked, transfer to a blender, add the olive oil and a knob of butter. Blend until smooth and creamy and then season to taste with salt and pepper.
In a small serving dish, make a nice bed of artichoke purée, top with a few slices of the sliced beef tataki and the sprinkle with fleur de sel and parmesan petals.
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