John Myers
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Beef Tartare with Tramezzini Bread
The perfect beef tartare with tramezzini bread recipe with a picture and simple step-by-step instructions.
Tartare
- 600 g Beef fillet
- 100 ml Olive oil
- 1 piece Clove of garlic
- 1 piece Rosemary sprig
- 400 g Sour cream
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Lemon
- 2 piece Tramezzini bread slices
- 250 g Mixed salad
- 8 g Truffle white Bianchetti
reduction
- 500 ml Orange juice
- 10 piece Sprigs of thyme
- 2 tbsp Sugar
Tartare
- For the tartare, cut the beef fillet into fine cubes (approx. 2 x 2mm) and put in a cool place.
- Then heat a part of olive oil with rosemary and garlic and toast the tramezzini bread, which was previously cut into any shape, in the scented olive oil until golden. Then place on kitchen paper so that the fat can drain off.
- Season the sour cream with salt, pepper and lemon and stir until smooth.
reduction
- For the reduction, reduce the orange juice with thyme and sugar over low heat to about a fifth of the amount. Make the reduction 1 day in advance, as the consistency is better when cold.
- Before serving, season the tartare with salt, pepper and lemon and season to taste, then add a little olive oil at the end. Spread the sour cream on the tartare and place the roasted tramezzini on top. Garnish with herbs and sprouts and round off with the reduction.
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