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


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


Recipe for 4 persons


500 Gr
Boston cut beef
25 Gr
25 Gr
Cumin powder
25 Gr
Ground coriander
25 Gr
Cinnamon powder


4 Sprig(s)
4 Sprig(s)
2 Clove(s)
Chopped garlic
2 Tbsp
Pine nuts
25 Ml
Olive oil
75 Gr
Grated parmesan

Cauliflower tabbouleh

1 Unit(s)
1 Unit(s)
Preserve lemon
1 Ml
Olive oil
  • Salt and pepper
Spices crust beef tataki, gremolata sauce and Parmigiano Reggiano shavings, cauliflower tabbouleh with candied lemon

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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