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Beef tartare with truffle flavored parmesan mousse and spinach cream
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.
Ingredients
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