Usuba
Beef Tartare with Potato Churros
An exquisite dish made from finely chopped beef tenderloin with spicy and savory additions. Served with crispy potato wedges and a creamy cheese sauce with truffle oil.
- Total
- 60 min
- Standard serving
- 303 g
Ingredients
Total 17- Shallot
8 g≈ 1.5 clove - Cornichons
4 g - Chicken egg
50 g≈ 1 pcs - Capers
4 g≈ 4 pcs - Worcestershire sauce
2 ml - TABASCO®
1 ml - Soy sauce
5 ml≈ 1 tsp - Olive oil
15 ml≈ 1 tbsp - Green onion
1 g≈ 2/3 tsp - Ketchup
9.524 ml≈ 2 tsp - Quail egg
1 g - Beef tenderloin
100 g≈ 3.5 slice - Potato
60 g - Cheese sauce
28.571 ml≈ 2 tbsp - Olivesdried
1 g≈ 1/4 pcs - Truffle oil
1 ml - Spinach
10 g≈ 2 sprig
Instructions
- 1
Step 1
Cut the beef tenderloin into small cubes. Add shredded shallots, sliced cornichons, capers, and green onions.
Add the egg yolk, Worcestershire sauce, TABASCO, soy sauce, ketchup and salt. Mix all ingredients thoroughly.
- 2
Step 2
Arrange spinach leaves in a circle on a round plate, then place the prepared tartare in the center.
- 3
Step 3
Garnish the dish with fresh herbs (arugula, frisée, thyme and chives), as well as boiled quail egg.
- 4
Step 4
Sprinkle the finished dish with olive crumble (olive powder).
- 5
Step 5
Slice the potatoes into thin wedges. Deep fry until golden brown and crispy. Place the churros on a plate next to the tartar sauce.
- 6
Step 6
Serve the dish with cheese sauce: mix cheddar, gouda, and gorgonzola with cream, season with pepper and garlic. Drizzle the sauce with truffle oil.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
