Beef Tartare with Smoked Salted Pepper
Ingredients
-
Beef (fillet)
300g
-
Shallot (finely chopped)
1
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Traditional Mustard with Turmeric
1 tsp
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Worcestershire Sauce
1 c.à.c.
-
Olive oil
1 dash
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Smoked Chili Sauce
1 to 2 tbsp
-
Fine salt
-
Smoked Salted Fresh Kampong Thom Pepper
-
-
Topping (optional)
-
Chervil leaves
-
Red onion pickles
-
Egg yolk
Chop the beef with a knife.
Mix with the shallot, mustard, Worcestershire sauce, a drizzle of olive oil and the Smoked Chili Sauce.
Shape the tartare into a circle or dome.
Sprinkle with chervil leaves, red onion pickles and Smoked Salted Fresh Kampong Thom Pepper.
If desired, add an egg yolk on top.
