Danish beef fillet

DANISH BEEF FILLET TARTARE WITH MUSTARD SEEDS, QUAIL EGGS AND "PICCADILLY" TOMATOES.

Ingredients:
350 gr of Danish beef fillet
10 GR desalted capers
100 gr of mustard seeds
8 of quail eggs
10 Piccatilly tomatoes
2 Celery Edge
10 gr Salt
Extra vergine Olive Oil
5 drops of Worchestershire

METHOD:
Cut the meat, first into strips and then into very small pieces: the knife needs to be very sharp. In a mixing bowl, mix the chopped parsley and onion with the capers broken into small pieces. Add the meat, pour in the oil and lemon juice, add the mustard, Worcestershire sauce, a pinch of pepper and salt to taste. Mix everything together and knead for a couple of minutes until the meat is completely blended with the other ingredients. Cook the quail eggs in boiling salted water for 3 minutes. Cool them in ice water. Once they are cool, cut them in half and set aside. Clean the tomatoes, cut them in half, place them in a baking dish and season with olive oil, salt, basil and icing sugar. Bake them at 130°C for 30 mins. Peel the celery and cut it julienne-style.

Divide the mixture into four, using a food ring mould, and place in the centre of each plate, pressing the meat down slightly with the edges of a fork. Take the moulds away and decorate the tartare with the mustard seeds, eggs, tomatoes and celery julienne.

Enjoy your meal!

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