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Beef tartare with rocket cream

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Beef tartare with rocket cream

Course Starter
Cuisine Austria
Keyword Beef
Servings 1

Ingredients

Tartare

  • 70 gr fillet beef
  • 1 tbsp Dijon mustard
  • 2 tbsp ketchup
  • salt
  • pepper
  • pinch paprika powder
  • 3 capers
  • 4 pickles
  • 1 cl cognac
  • parsely

Rocket cream

  • 20 g crème fraîche
  • 1 tbsp truffle oil
  • 15 g balsamic vinegar
  • 20 g rocket
  • 1 shallot
  • chives
  • 1 tbsp chili

Instructions

  1. The fillet of beef is finely chopped and then lightly salted and sweetened. The salt and sugar ensure a rich color and not only refine the taste, but also make the meat look tasty.
  2. For the marinade, mix the mustard, ketchup, capers, peppers and pickles. Refine with cognac and then season with salt and pepper.
  3. The meat is then marinated with the marinade and fine parsley. Season to taste with salt and pepper.
  4. I always arrange the beef tartare in a ring in the middle of the plate. The dish gets a special touch from the rocket cream, which I place in a ball shape next to the tartare.
  5. For the rocket cream, the crème fraîche is mixed with truffle oil and finely chopped rocket. Then season with salt and pepper to taste.
  6. So that the whole plate is an experience to remember, I place is balsamic lacquer on the left next to the beef tartare. This is obtained by reducing balsamic vinegar until this one becomes viscous. To the right of the meat I place chives, shallots and chili.
  7. A fresh baguette with butter goes well with it.

Recipe Notes

The tiny restaurant „Zu ebener Erde und erster Stock” on Vienna’s Spittelberg has long been an institution in the city when it comes to high level home-cooking. That’s why we were particularly pleased that after the innkeepers, the Meznik family, retired a year ago, their long-time chef Christian Csermak took over the helm and the cooking spoon. With the beef tartare, he has given us his interpretation of one of the great classics of European cuisine. The dish first appeared in culinary literature around 1850 and became famous through the preparation of the French star chef Auguste Escoffier, who spread the chopped beef with a tartar sauce. Christian Csermak adds an additional, fresh touch to his variant with rocket cream balls. We deviated a bit from Csermak’s concept when it came to serving – after all, you should have a reason to go, see, taste and enjoy this lovely place yourself!
Recipe interpreted by Klaus Egle and Elisabeth Egle behind the camera
Restaurant „Zu ebener Erde und erster Stock”
Burggasse 13, 1070 Wien
Tel. +43 (1) 523 62 54
https://zu-ebener-erde-und-erster-stock.at/

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