Tartar Vom Rinderfilet Recipe
Hand-cut beef tenderloin tartare, House mayonnaise, shallots, capers, spices, House baked sourdough rye bread
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Ingredients
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Beef Tartare
House Mayonnaise
Sourdough Rye Bread
Method
Beef Tartare
- 1
Prepare the Beef
Finely dice the beef tenderloin using a sharp knife. Ensure all pieces are uniform for a better texture.
- 2
Mix Ingredients
In a bowl, combine the diced beef, finely chopped shallots, capers, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix gently but thoroughly.
- 3
Add Egg Yolk
Create a small well in the center of the mixture and add the egg yolk. Mix until fully incorporated.
House Mayonnaise
- 4
Prepare the Base
In a bowl, whisk together the egg and Dijon mustard until combined.
- 5
Add Oil Gradually
Slowly drizzle in the vegetable oil while continuously whisking to emulsify the mixture. The mayonnaise should thicken as you add the oil.
- 6
Finish the Mayonnaise
Add lemon juice and salt to taste. Mix well and adjust seasoning if necessary.
Sourdough Rye Bread
- 7
Prepare the Dough
In a large mixing bowl, combine rye flour, all-purpose flour, and salt. Mix well.
- 8
Add Water and Starter
Dissolve the sourdough starter in warm water and gradually add to the flour mixture. Stir until a shaggy dough forms.
- 9
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 10
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 4-6 hours at room temperature, or until doubled in size.
- 11
Shape and Second Rise
Punch down the dough, shape it into a loaf, and place it in a loaf pan. Cover and let it rise for another 2-3 hours.
- 12
Bake the Bread
Preheat the oven to 220°C (428°F). Bake the bread for 30-35 minutes or until the crust is dark brown and sounds hollow when tapped. Let cool before slicing.