Beef tartare with truffle flavored parmesan mousse and spinach cream
Ingredients
Servings 1- beef tenderloin - 80 g
- chips from Borodino bread - 6 g
- potato chips - 2 g
- truffle oil - 2 g
- quail egg - 1 pc.
- dressing for beef - 40 g
- chicken egg - 1 pc.
- Dijon mustard - 15 g
- tabasco - 1 g
- Worcester - 2 g
- ketchup - 7 g
- capers - 7 g
- onion - 10 g
- gherkins - 7 g
- grape seed oil - 15 g
- spinach cream - 10 g
- mini spinach - 35 g
- eggplant - 20 g
- goat cheese Chavrou - 90 g
- Parmesan cheese - 50 g
- cream 38% - 200 ml
- salt - 2 g
Cooking
Step 1
Cut beef tenderloin into small cubes.
Step 2
Prepare the dressing by mixing mustard, ketchup, worcestershire, tobasco, finely chopped onions and capers, gherkins and grape seed oil. Combine with beef tenderloin and break a chicken egg into it, mix again and put on a plate. Drizzle with truffle oil.
Step 3
To prepare spinach cream, you need to scald mini-spinach in hot water, then immediately throw it into ice, squeeze it out. Grill eggplant, peel. Add salt and goat cheese and blend in a blender until smooth.
Step 4
Boil parmesan cheese and cream until a homogeneous consistency of sour cream.
Step 5
Put spinach cream and cheese sauce next to the tartare. Decorate the tartare with Borodino bread chips and potato chips. Top with quail egg halves.