BEEF TARTAR WITH CREAM OF PINE NUTS AND FOIE GRAS – Wonderful Beef

BEEF TARTAR WITH CREAM OF PINE NUTS AND FOIE GRAS

16 July, 2019

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.

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