Ingredients (4 people)
Beef tartar
- 200 g of beef sirloin clean of fat
- 1.7 g of Perrins sauce
- 13 g of mustard emulsion
- 20 g of chopped shallots
- 10 g of chopped capers
- 10gr of chopped pickles
- Tabasco
- Salt
- Pepper
Cream of pine nuts
- 250 g of pine nuts
- 125 g of water
- Olive oil
Foie gras béarnaise sauce
- 100 ml of water
- 100 ml of sherry vinegar
- 150 g of foie gras
- 4 egg yolks
- 25 g of tarragon
- 2 g of xanthan
- Small mustard leaves
- Sliced shallots in sherry vinegar
ELABORATION
Beef tartar
Chop the beef sirloin finely and place it in a bowl. Add the Perrins sauce, mustard emulsion, chopped shallots, chopped capers, chopped pickles, tabasco, salt and pepper and mix them all. Reserve the preparation in the fridge.
Cream of pine nuts
Mix the pine nuts, water and olive oil and crush them in the thermomix until they are very fine, without any lumps. Reserve the mixture in cold.
Foie gras béarnaise sauce
Crush the water, sherry vinegar, foie gras, egg yolks, tarragon and xanthan in the Thermomix, cooking them at 80ºC for 10 minutes. Strain and reserve in cold
FINISHING
Place the cream of pine nuts at the bottom of the plate. On top of it, put the beef tartar, some drops of the foie gras béarnaise sauce, some mustard leaves and raw pine nuts.
