Beef Tartar with Beet Chutney




Rating: 4.28 / 5.00 (191 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the beef tartar:











For the beetroot chutney:









For the Vogerlsalat:




For the shallot cream:








Instructions:

For the chutney, wrap the beet in aluminum foil with salt and caraway seeds, cook in a preheated oven at 180 °C for 20 minutes. Let cool, peel and cut into small cubes.

Cook in a pot with the remaining ingredients for 10 minutes.

For the tartare, blanch the shallots briefly in salted water, let cool and chop finely.

Mix with ketchup, capers, anchovies, chives, mustard and pickle, season with pepper. Cut the well cooled meat first into strips and then into fine cubes, then chop finely and mix with the marinade.

For the shallot cream, cook shallots in a preheated oven at 160 °C for 15 minutes, peel and blend with the remaining ingredients to a cream. Season the Vogerlalat with olive oil.

Arrange the Beef Tatar, garnish with shallot cream and chutney, finish with Vogerlsalat and serve the Beef Tatar.

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