Hotel Valadier - Roma, Lazio, 00187, Italia

DANISH BEEF FILLET TARTARE

WITH MUSTARD SEEDS, QUAIL EGGS AND "PICCADILLY" TOMATOES.

Serves 4

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

  • piatto_bue_danese

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!

Hotel Valadier
Via della Fontanella 15
Roma, Lazio, 00187, Italia
Llamar: +39 063611998
+39 06 3201558

Información

Hotel Valadier

EL LUJO DE ESCOGER LAS VACACIONES QUE QUIERES. En el corazón de Roma, entre callejones empapados de historia y entre las tiendas más glamurosas de la ciudad, hay un lugar que mezcla perfectamente el inmutable estilo de las antiguas películas de Fellini con el estilo más confortable de una estructura moderna. Un ambiente íntimo, acabado en los mínimos detalles, que une el calor de la madera y del oro con un diseño contemporáneo y elegante.