Cured Beef Bistro-Tartare | Mustard Caviar & Potato Straws
(0)
Under an hour
FX's The Bear
Inspiriert von FX's „The Bear": Klassische Fleisch-Skills, verpackt in eine handwerklich anspruchsvolle, kalte Vorspeise. Fein gewürfeltes Rinderfilet in Sashimi-Qualität, gekrönt von selbst gemachtem Senfkaviar und einem wilden Nest aus knusprigem Kartoffel-Stroh.
Ingredients
Preparation method
Mustard Caviar (In Advance)
Place the mustard seeds in a small saucepan with the white wine vinegar, 30 ml of water, sugar, and a pinch of salt. Simmer gently for about 10 minutes until the seeds plump up and achieve a caviar-like texture. Allow to cool. (Can be prepared the day before.)
Potato Straws
Peel the potato and cut into paper-thin julienne strips (ideally using a mandoline slicer or spiralizer). Wash in cold water to remove the starch, then pat extremely dry – this is crucial for crispiness!
Heat the neutral oil in a small pot to approx. 175°C. Fry the potato strips in batches until golden brown. Drain on paper towels and season with salt immediately.
Chef's tip
Quality is everything: For a tartare, you absolutely need sashimi-grade meat – fresh, from a trusted source, and ideally prepared on the same day.
The potato straws must be bone-dry before going into the oil. Any residual moisture will cause splattering and prevent perfect crispiness.
