Steak tartare with a beetroot crémeux

Name: Steak tartare with a beetroot crémeux
Ingredients: 250 g Beef bavette; 1 Finely chopped shallot; 1 chopped capers; 20 g Gelatin sheets; 1 chopped pickle; 8 Egg yolks; Salt and pepper; 3 Olive oil; 200 g palatinose; 6 Beet juice; 10 g Salt; silicone mold micro love n.5; 160 g Olive oil; Mustard cress; Beech mushrooms; Pickle; Capers; Smoked beets

Surprising twist on the classic steak tartare.

Ingredients

250gBeef bavette

1Finely chopped shallot

1chopped capers

1chopped pickle

Salt and pepper

3Olive oil

20gGelatin sheets

8Egg yolks

200gpalatinose

6Beet juice

10gSalt

silicone mold micro love n.5

160gOlive oil

Mustard cress

Beech mushrooms

Pickle

Capers

Smoked beets

Preparation

Cut the bavette into tartare and mix with the shallot, olive oil, capers, and pickle.
Season with salt and pepper.

Soak the gelatin sheets.
Whisk the egg yolks in a bowl.
Boil the beet juice with the palatinose and salt.
Slowly pour over the egg yolks, stir well, and heat while stirring constantly to 85°C.
Remove from the heat and add the soaked gelatin.
Blend in a blender with the olive oil once the mixture is around 40°C.
Fill the heart molds with the cremeux and place in the freezer or shock freezer.
Remove the hearts from the mold and let them thaw gently in the refrigerator.

Press the tartare between two round ring molds.
Place the thawed beetroot cremeux in the center.
On the ring of steak tartare, place some pickles, capers, and seared beech mushrooms.
Insert a few pieces of mustard cress and smoked beets in between.