Beef tartare, bone marrow
Finely chopped raw beef, with capers, shallots, gherkins, and a spiced beef tartare sauce. Served with a roasted bone marrow.
Tartare sauce (170g)
50g Dijon mustard
75g Ketchup
15g Worcestershire sauce
3g Tabasco
30g Olive oil
3g English mustard
3g Brandy
10g Horseradish sauce
Add all ingredients to a bowl and mix.
Beef tartare (1 portion)
160g Diced beef fillet
50g Tartare sauce
2tsp shallot
2tsp cornichon
2tsp capers
2tsp parsley
Salt + pepper
1 Egg yolk
Add all ingredients to a bowl and mix.
Mignonette sauce (100g)
100g Shallot (diced)
100ml Red wine vinegar
Salt + pepper
Dice your shallots and cover with red wine vinegar, the more in advance you can do this the better.