Hand Cut Beef Tartare Toast
Tenderloin, French mustard, cornichon, salted egg yolk, multi-grain bread chip.
01
Ingredients
Tartare
| Beef tenderloin, trimmed & hand-diced | 600 | g |
| Shallot, brunoise | 40 | g |
| Cornichon, brunoise | 30 | g |
| Capers, rinsed | 20 | g |
| EVOO PDO | 15 | ml |
| Salt · black pepper | q.s. | — |
Mustard & Salted Yolk Sauce
| Egg yolk, salt-cured 24 h | 4 | pc |
| Dijon mustard | 30 | g |
| Sherry vinegar | 10 | ml |
| Grapeseed oil | 80 | ml |
Multi-Grain Crouton
| Multi-grain loaf, sliced | 10 | sl |
| Clarified butter | 25 | g |
| Maldon flake salt | 2 | g |
02
Procedure
- Cure yolks Bed of 50/50 salt-sugar; submerge yolks; refrigerate 24 h.
- Bake croutons Slice loaf 5 mm; brush both sides with clarified butter; season Maldon; 160 °C · 12 min. Rack cool.
- Emulsify sauce Blitz cured yolks, mustard and sherry vinegar. Stream grapeseed oil to ribbon consistency.
- Hand-dice beef Cold-larder station, honed blade. Against grain, then 3 mm brunoise. Chill between batches.
- Bind Fold beef with shallot, cornichon, capers, EVOO. Season. Do not overwork.
- Plate Chilled plate. Quenelle 85 g tartare. 5 sauce dots. Bridge crouton across quenelle. Micro-herbs.