Beef Tenderloin Tartare Recipe
fennel, mushrooms, cured egg yolk, toasted pumpernickel
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pumpernickel
Preheat the oven to 350°F (175°C). Place the pumpernickel slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 10 minutes until crispy and golden.
- 2
Prepare the Beef Tartare Mixture
In a mixing bowl, combine the finely diced beef tenderloin, chopped fennel, and chopped mushrooms. Add the chopped capers and chives, then drizzle with olive oil. Season with salt and freshly ground black pepper to taste. Mix gently to combine all ingredients.
- 3
Assemble the Dish
Divide the beef mixture among serving plates. Make a small indentation in the center of each serving and carefully place a cured egg yolk on top.
- 4
Serve
Serve the beef tartare with the toasted pumpernickel slices on the side. Enjoy immediately.
