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beef tartare, chipotle mayonnaise, sun dried tomatoes, chives and parmesan croutons

Vegetables and Fruits, Beef

Can't go wrong with a tartare.

Here it comes with a chipotle spicy mayo. Those are little Jalapéno peppers that are dryed.

 

Ingredients

Recipe for 4 persons

Tartare

400 Gr
Boston cut beef
2 Tbsp
Capers
4 Unit(s)
Sundried tomatoes
1 Tbsp
Chipotlé mayonnaise
1 Unit(s)
French shallot
0.50 Tbsp
Olive oil
10 Sprig(s)
Chives
2 Tsp
Grated parmesan

Parmesan croutons

0.50 Unit(s)
Baguette
50 Gr
Grated parmesan

Chipotle mayo

5 Ml
Lemon juice
5 Ml
Dijon mustard
200 Ml
Vegetable oil
1 Tsp
Chipotle pepper in adobo sauce
1 Unit(s)
Egg yolk
  • Salt and pepper
  • Olive oil
 Beef Tartare, Chipotle Mayonnaise, sun dried tomatoes, chives and Parmesan croutons

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Prep

    Slice the beef in little cubes. Put aside on a bowl, on ice in the fridge.

    Chop the capers.
    Peel and finely chop the shallots.
    Chop the tomatoes.

    Remove the leaves from the coriander, put few leaves aside for the decoration and chop the rest.

    Grate the parmesan

  • Beef tartare

    In a large bowl mix together all the ingredients and season to taste.

  • Mayonnaise

    Mix the lemon juice, the mustard and the egg yolk. Whip slowly adding vegetable oil. Add the chipotle pepper and season to taste.

  • Croutons

    Slice your baguettes, put the bread on a baking tray, sprinkle with olive oil and season to taste with salt and pepper.

    Bake in the oven for 5 to 6 minutes. Keep an eye on your oven to make sure not to burn the bread.

    Remove from the oven, sprinkle with Parmesan.
    You can re-bake in the oven for 1 minutes if you want.

  • Dressing your plates

    1/ Spread the tartare on your plate, add some parmesan shavings, chives and tomatoes.
    Add some croutons and dots of spicy mayo.

    2/ You can also use a round mold and place all your ingredients in it to give your tartare a shape.

Make sure your meat is store under 5°C to avoid bacterias.

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