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4800106 ARTISAN BÛCHETTE RED PEPPER, beef tartare and shallot tempura
ARTISAN BÛCHETTE RED PEPPER with beef tartare, pickled silverskin onion, gherkin, and shallot tempura, mizuna greens.
INGREDIENTS
- Tenderloin or top round, chopped
- Dressing mixture for the meat tartare: mayonnaise, ketchup, Dijon mustard, capers, olive oil, aceto balsamico
- Condiments: pickled onion (silverskin onion), pickled gherkin, red onion
- Mizuna (Japanese mustard greens)
- Shallot
- Tempura batter
METHOD
- Chop the meat with a knife or meat grinder.
- In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
- Combine the chopped meat with the dressing. Adjust the seasoning with pepper and salt.
- Cut the shallot into rings, turn them into tempura batter or in milk (10 mins.), turn them into flour and deep-fry at 140°C in peanut oil.
- Compose the sandwich and garnish with the mizuna.