John Myers
Contents
show
Beef Tartare with Italian Lettuce and Parmesan Crunch
The perfect beef tartare with italian lettuce and parmesan crunch recipe with a picture and simple step-by-step instructions.
Parmesan sticks
- 300 g Grated Parmesan
- 30 g Flour
- Oil
salad
- 1 kg Mesclun salad
- 200 g Frize salad
- 1 tsp Dijon mustard
- 1 shot Balsamic vinegar
- 20 piece Panicle tomatoes
- 100 ml Crema di Balsamico
- 200 g Olives
- 1 shot Oil
- Garlic
- Salt and pepper
Tatar:
- 500 g Beef fillet
- 1 Pc. Shallot
- 1 shot Oil
- 0,5 bunch Basil
- 0,5 bunch Parsely
- For the hip, grate the Parmesan finely. Spread 60 g Parmesan in a non-stick pan (over medium heat. When the Parmesan begins to melt and after 4-5 minutes has a golden yellow color on the underside, turn the Parmesan flatbread with a palette. When the second side is also golden yellow , use a pallet to lift the Parmesan flatbread out of the pan and place it in the center of an upturned coffee cup (bowl) (the flatbread must be very hot so that it can wrap around the upturned coffee cup and take on the shape of a hip). Allow to cool and carefully remove the cup and place on kitchen paper.
- Wash and drain the lettuce and frisée tips. Halve baby vine tomatoes and season with garlic, oil, pepper and salt and bake in the oven at 80 ° C for 15 minutes.
- For the vinaigrette, boil the vegetable stock, put Dijon mustard, balsamic vinegar, salt and pepper and finally walnut oil in a high bowl and mix with the blender.
- Cut the tartare into wafer-thin slices and then dice (as small as possible). Then add good oil, pepper and salt, parsley, basil and shallot, which were diced beforehand, and mix well. Pull the salad through the vinaigrette and fill the Parmesan sticks. Shape the tartare into small balls and arrange on the plate. Arrange the olives as well. The frisée tips as a top on the salad on top. Take baby vine tomatoes out of the oven and serve with.
Facebook Comments