Beef tatare

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

Tartare

320	g	beef fillet
40	g	shalotts
1	tbsp	capers
1	tbsp	chives
1/2	tbsp	Heinz ketchup
1	pinch of	sambal oelek
2	pieces	egg yolks
1	pinch of	sugar
1-2	tbsp	olive oil
		sea salt, pepper

Method

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.

Garnish

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

Assembly

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.