Gourmet recipes

Steak tartar with Forvm Merlot vinegar

Type of plateMeat
Time30′
Portions2
Type of vinegarForvm Merlot
DifficultyEasy

Ingredients
1 egg yolk   
1 c.c of mustard
Salt
Pepper
Perrins sauce
Syracha sauce
Artasona Olive oil
Forvm Merlot vinegar
200 gr. Of beef tenderloin, chopped with by knife
1 t.c chopped onion 
1 tbsp chopped gherkins
1 tbsp chopped capers 
1 tbsp chopped anchovies
1 t.c chopped hard egg yolk
1 tbsp. chopped hard-boiled egg whites
2 cl Brandy    
Toasted bread (accompanient)

ELABORATION

  1. We put a soup plate, on a soup tureen, bowl or recipient full of crushed ice, to keep it cold at all times during its preparation. 
  2. Add the egg yolk, the mustard, a splash of vinegar, salt, pepper, a splash of perrins sauce, a splash of siracha sauce (depending on the degree of spiciness we want to give it), and we will mix everything adding continuously a splash of oil. 
  3. Emulsify the sauce by working it with a spoon and fork. 
  4. Add the onion, capers, gherkins, anchovies, hard-boiled egg yolk and hard-boiled egg white, all finely chopped. 
  5. Mix well with the sauce. 
  6. Add the meat to the sauce. Open it well, season it with salt and pepper and add the brandy. 
  7. Then work it with the tongs, mixing it well with the sauce. 
  8. When it is ready and before plating it, taste it with a clean fork before removing it from the bowl, in case you need to correct anything, this is the moment! 
  9. It is important not to overdo anything, it is preferable to err on the side of a little and not overdo it, and at this point to add something else (salt, pepper, spice, etc.), if you consider it appropriate. 
  10. Proceed to the plating. 
  11. We can plate it in a circle in the centre of the dish or in a more attractive way, as in the photo, making quenelles with two spoons. 
  12. Serve with toast and a little of the garnish we have used (onion, gherkin, capers, egg yolk and hard-boiled egg white). 

Recipe from Escuela de Hotelería Guayente.