With smooth, stirred creme fraiche, capers and pickled shallots, garnished with home-made crisps and fine herbs
by Michael Hoffmann
To serve approx. 4 people
sea salt, pepper
Use a sharp knife to chop the beef fillet into a very fine dice. Peel the shallots and chop very finely. Finely chop the capers and cut the chives into rings. Then mix carefully with the other ingredients using a fork so that the tartare stays loose.
Stir the creme fraiche until smooth and season with sea salt and pepper
Slice the cornichons into thin discs
Marinade the pearl onions in olive oil, sea salt, honey and a little lemon juice
Slice the purple potatoes into thin discs and fry until crispy
Quarter the cherry tomatoes and lightly season
Marinade the herbs (chive tips, parsley) with a few drops of olive oil
Dry-fry peppercorns (pink, black, green) in a pan and then roughly crush
Arrange the tartare on a slate serving plate using a mould, pour the creme fraiche into a piping bag and serve in a diagonal line across the plate. Arrange the cornichons, pearl onions, chips, tomatoes and herbs in the creme fraiche. Add a swab of creme fraiche and scatter the pepper on top.