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Spices crust beef tataki, gremolata sauce and parmigiano reggiano shavings, cauliflower tabbouleh with candied lemon |

Salted, Beef

The tataki is a meat that is quickly seared and still raw in the inside.

Ingredients

Recipe for 4 servings | 12 tapas

Beef Tataki

500 Gr

Boston cut beef

25 Gr

Paprika

25 Gr

Cumin powder

25 Gr

Ground coriander

25 Gr

Cinnamon powder

Gremolata

4 Sprig(s)

Basil

4 Sprig(s)

Mint

2 Clove(s)

Chopped garlic

15 Gr

Pine nuts

50 Ml

Olive oil

30 Gr

Grated parmesan

Cauliflower tabbouleh

0.50 Unit(s)

Cauliflower

1 Unit(s)

Preserve lemon

1 Ml

Olive oil

2 Sprig(s)

Parsley

1 Unit(s)

Lemon

Salt and pepper

Preparation time: 30 min

Preheat your Oven at 400 °F

Prep

Mix all the spices and roll the piece of meat in it.

Remove the leaves of basil and mint.
Peel and chop the garlic.

Roast the pine nuts in the oven for 5 minutes.

Grate the parmesan cheese and make somme shavings.

Chop the candied lemon.

Zest the lemon then squeeze the juice.
Tataki

In a hot pan with peanut oil, sear the meat on each side.

Put the meat aside in the fridge.

Slice the meat in slices when ready for the tapas.
Gremolata

In a food processor, mix the basil, mint, roasted nuts, garlic, grated parmesan, salt and pepper.

Pulse 4 to 5 times to chop everything.

Season to taste.
Cauliflower tabbouleh

Mix the cauliflower in a food procesor to create a couscous of cauliflower.

Mix in a bowl with the candied lemon, lemon juice, lemon zests and olive oil. Season to taste.
Plating

In a plate, start with the tabbouleh, then the slices of beef tataki.

Add a spoon of gremolata sauce and garnish with cheese shavings.

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Cooking schedule

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