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Classic Beef tartare with pickled cucumber and confit tomatoes
Ingredients: (for 10 people) 500 g loin 20 g salt 1 g pepper 40 g ketchup 50 g capers 40 g Shallot 250 g cucumber 60 g of dill 250 g tomato 5 cl olive oil 15 g of garlic 20 g of sugar 30 g mustard 40 g pickles 80 g lemon 60 g sugar 10 g sea salt 8 cl olive oil 2 cl white wine vinegar 300 g cream pepper 6 cl olive oil 200 g butter bread Preparation: For the beef tartare mix the capers, onions, cucumbers, ketchup, mustard, salt and pepper. For the cucumber, prepare a lettuce sauce from the vinegar, water, sugar and salt, then marinate the cucumber. Remove the peel of the tomato, blanche, then slice the garlic on it, sprinkle it with sugar and salt, then dry it. Bake the cream pepper in the oven until it’s black, then remove its peel, then add salt, pepper and a little olive oil. Put into a siphon and form it onto the plate. Whip the butter and form drops onto the plate.