Yes, I’m trying different things everytime but the one I converged to is:
For 2 person,
250gr meat
Half a shallot, diced as small as possible
2 Garlic, crushed with salt
Handfull of toasted pine nuts
~30gr truffle mozzarella, diced very small
Little bit of grated parmesan cheese
Fresh parsley
Olive oil
Salt, pepper
Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded “nest” for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it’s not working well. The best is to ask your butcher.
The original recipe calls for more shallot and some pickles. But i find it’s too much “crunchy” vegetable and the additional taste distract from the meat taste.
“haut de ronde” is the best I found so far. Usually “filet mignon” is recommended, but my butcher recommended me to try this one and I find it a little bit better than filet mignon. Because it’s a bit more fat
Is there a recipe for the tartare?
Yes, I’m trying different things everytime but the one I converged to is:
For 2 person,
Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded “nest” for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it’s not working well. The best is to ask your butcher.
The original recipe calls for more shallot and some pickles. But i find it’s too much “crunchy” vegetable and the additional taste distract from the meat taste.
What is the cut in French?
“haut de ronde” is the best I found so far. Usually “filet mignon” is recommended, but my butcher recommended me to try this one and I find it a little bit better than filet mignon. Because it’s a bit more fat
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I believe that’s “top round” in English.