Steak tartare of Joviander thick sirloin and summer caprese

Name: Steak tartare of Joviander thick sirloin and summer caprese
Ingredients: 300 g Joviander striploin; 50 g Olive oil; 10 g Parmesan; Pickle; Shallot; Chives; Salt; Pepper; 2500 g Tomatoes; 750 g Tomato juice; 350 g rosé champagne; 20 g Basil; 5 units.items Tarragon leaves; 0.5 units.items garlic clove; 50 g Aceto balsamico; 50 g Chardonnay vinegar; Cayenne pepper; Salt; Pepper; 1 l tomato broth; 50 g vegetal; 1 l Oil; 160 g Basil; 50 g Egg white; 50 g Yogurt; Sushi vinegar; basil oil; Salt; Pepper; 300 g Parmesan cheese

This recipe was created by Ruben van Zanten, chef at Restaurant ‘t Havenmantsje and member of Culinary Team The Netherlands.

Ingredients

300gJoviander striploin

50gOlive oil

10gParmesan

Pickle

Shallot

Chives

Salt

Pepper

2500gTomatoes

750gTomato juice

350grosé champagne

20gBasil

5units.itemsTarragon leaves

0.5units.itemsgarlic clove

50gAceto balsamico

50gChardonnay vinegar

Cayenne pepper

Salt

Pepper

1ltomato broth

50gvegetal

1lOil

160gBasil

50gEgg white

50gYogurt

Sushi vinegar

basil oil

Salt

Pepper

300gParmesan cheese

160gButter

100gFlour

100gTapioca powder

20gWater

230gEgg white

10gSalt

Preparation

Finely chop everything, mix, and fill into a ball-shaped mold.
Freeze briefly and later coat with the 'tomato coating' (see further in this recipe).

Blend everything.
Let it drain in a muslin cloth.
If necessary, thicken by mixing 2 grams of xanthan per 1 liter of stock.

Boil the stock with the vegetal and then pass the steak tartare balls through it.

Blend the oil with basil until smooth in the thermoblender and heat to 80°C.

Blend the egg white with the yogurt, sushi vinegar, and salt and pepper until smooth in the thermoblender and add the basil oil drop by drop until the desired thickness is reached.

Finely grate the Parmesan cheese and add the rest, except the coloring, to the thermoblender.
Add the black coloring until the desired color is achieved.
Bake at 160°C for about 10 to 15 minutes.