Raw meat

Name: Raw meat
Ingredients: 20 roasted almonds; 10 cloves of fermented garlic; 250 g Beef tenderloin; 25 g Spring onion; salt and black pepper to taste; 2 Olive oil; 200 g Cane sugar; 4 chive strands; 400 g granola or other nuts; 250 g Butter; salt and pepper to taste; 20 Piedmont hazelnuts; food processor

This dish was made by Pietro, owner of restaurant D'Andrea's in Zwolle.

Tip from Pietro:
Look for the passion deep inside and give it time to come out. Tomato, basil, and mozzarella alone won't get you there!

Ingredients

250gBeef tenderloin

25gSpring onion

salt and black pepper to taste

2Olive oil

4chive strands

20Piedmont hazelnuts

20roasted almonds

10cloves of fermented garlic

250gButter

salt and pepper to taste

200gCane sugar

400ggranola or other nuts

food processor

Preparation

Make a crunch from the hazelnuts.
Finely chop the chives and spring onion and add to the hazelnut crunch.
Add the minced meat, olive oil, and salt and pepper to taste, and mix well.

Whip/beat the butter until light and airy in the food processor.

Preheat the oven to 180°C.

Place plating rings on the plate and press the tartare into them to the desired thickness.
Place the nut crisp on top.
Make a quenelle of the butter and serve it next to the tartare on the plate.