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Ingredients
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Squid Ink Milk Bread
Beef Tartare
Red Pepper Garnish
Method
Squid Ink Milk Bread
- 1
Prepare the Dough
In a mixing bowl, combine the flour, sugar, salt, and active dry yeast. Mix well.
- 2
- 3
Knead the Dough
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape the Bread
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- 6
Second Rise
Cover and let rise for an additional 30 minutes.
- 7
Bake the Bread
Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until golden brown. Allow it to cool before slicing.
Beef Tartare
- 8
Prepare the Beef
Finely chop the beef tenderloin using a sharp knife. Ensure that it is cut into very small pieces.
- 9
Mix Ingredients
In a bowl, combine the chopped beef, capers, shallot, Dijon mustard, Worcestershire sauce, and parsley. Mix gently.
- 10
Season the Mixture
Add salt and black pepper to taste, and mix until all ingredients are well incorporated.
- 11
Add Egg Yolk
Carefully incorporate the egg yolk into the tartare mixture, ensuring it is evenly distributed.
- 12
Plate the Tartare
Using a ring mold or a round cookie cutter, plate the tartare mixture on a serving plate.
Red Pepper Garnish
- 13
Prepare the Red Pepper
Roast the red bell pepper over an open flame or in the oven until the skin is charred. Let it cool, peel off the skin, and slice it thinly.
- 14
Finish the Garnish
Drizzle the sliced red pepper with olive oil and season with salt to taste.
- 15
Serve
Arrange the roasted red pepper slices around the beef tartare on the plate for garnish.