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Knife-edge beef tartar, roasted feta, tomato confit, basil and egg yolk |

Beef

A quick and easy recipe with a taste of summer!

Note

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

Ingredients

Recipe for 4 servings

Tartar

200 Gr

Boston cut beef

50 Gr

French shallot

1 Tbsp

Capers

1 Tbsp

Wholegrain mustard

4 Unit(s)

Maille gherkins

10 Sprig(s)

Chives

Tomate

12 Unit(s)

Cherry tomatoes

2 Sprig(s)

Thyme

2 Clove(s)

Garlic

Topping

60 Gr

Feta cheese

4 Unit(s)

Egg yolk

4 Slice(s)

Country bread

Preparation time: 40 min

Preheat your oven at 400 °F

Set up

Place the feta on a baking sheet, drizzle with olive oil and bake for about 10 minutes, until golden brown. Leave to cool and crumble with your fingertips.

Rub country-style bread with a little olive oil, then toast.
Tartar

Cut the sirloin into small strips, then cut again in the other direction to make small cubes (brunoise), no more than 3 to 5 mm square. Reserve the meat (tartare) on ice, then refrigerate. Chop the capers, peel and finely chop the shallot and chives. Cut the gherkins into brunoise.

At the last moment, mix all the tartar ingredients with a drizzle of vegetable oil, then season with salt and pepper.
Candied tomatoes

Place the tomatoes on the baking sheet.

Season with garlic, thyme, salt, pepper and a drizzle of olive oil.

Bake for 8-10 minutes.
On the plate

Place a portion of beef tartare and roasted feta on your plates, add the tomato confit on the side and a slice of bread. Finish by adding an egg yolk to each portion of tartare, a pinch of fleur de sel and a turn of the pepper mill.