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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

  1. Chop the meat with a knife or meat grinder.
  2. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
  3. Combine the chopped meat with the dressing. Adjust the seasoning with pepper and salt.
  4. 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.
  5. Compose the sandwich and garnish with the mizuna.