Ox Fillet Tartare, Almond Mayonnaise, Hash Browns, Summer Salad

Cut the ox fillet into very thin slices and then use a sharp knife to cut into small “tartar cubes” (do not turn through the meat grinder). Chop the clove of garlic, beetroot, rosemary, shallots, basil, caper hearts, anchovies in the grinder (or mortar) and mix with the beetroot juice, olive oil and mustard. Cut the chives into very small rings with the knife. Mix the tartare and all the prepared ingredients well together and season with pepper, salt, green grass (spice mixture), Worcester sauce and Tabasco to taste. The meat absorbs a lot of salt, so add plenty of salt. Then let the tartar steep with the ingredients and take it out of the refrigerator approx. 1 to 2 hours before serving (should not be served ice-cold). Season everything again and season again if necessary. When serving, rub a little truffle (good quality) over the tartar.

Put the peeled almonds and the milk in the blender (e.g. Thermomix) and puree at high speed until a thick cream has formed. Add the garlic, sea salt, lemon juice, a little grated lemon zest, lime juice, cayenne pepper, sugar, mustard and pepper. Then slowly add the oil at high speed until the mixture is saturated and has the viscosity of mayonnaise. Finally, season to taste and season with balsamic vinegar (white) and Worcester sauce. Fill into disposable piping bags and refrigerate in the refrigerator.

Peel and grate the potatoes. Then add the eggs, flour, salt and pepper and mix with the grated potatoes. Place / shape the grated potatoes into "Rösti" and fry in the pan with oil.

Clean and wash the lettuce. For the dressing, roast the pine nuts in the pan and chop a third of the pine nuts in a mortar / mixer. Mix with the pine nut oil and the white balsamic vinegar and season with salt, pepper, sugar and balsamic vinegar (dark). Then finely chop the chives and add to the dressing. Finally, arrange the salad and drizzle with the vinaigrette and sprinkle some pine nuts over the salad.