Bright steak tartare with aged cheese

Main Courses
Old Cheese
4 pers
60 min

Steak tartare preparation method

Discover how to use Henri Willig's quality products to take a classic steak tartare to the next level. This recipe shows how to make an impressive and tasty dish with easy-to-follow steps. By combining fresh beef steak and aged cheese, you create a unique taste sensation. Perfect for a special occasion or as a culinary adventure in your own kitchen.

Ingredients

Persons-+

280 gram beef steak
1 1 jar of chilli mayonnaise
8 apple turnips

400Henri Willig mature cheese

Vegetable oil
Plugging ring
60 gram fine frisée lettuce
1 piece of shallot rings
8 pieces of edible violets (flowers)
12 mini tomatoes or mini chilli peppers

0Crunchy vegetable chips

1Henri Willig truffle mayonnaise

Preparation

Cut beef steak into fine brunoise (cubes) into tartare.

Divide old cheese into coarse crumbles and coarsely chop the capers.

Mix tartar, cheese, capers and the sweet chilli mayo until creamy.

Grease the cutting ring with a little vegetable oil and spread the tartare in it and press down.

Divide the fine frisée lettuce, chunky pieces of old cheese, shallot rings, edible violets, vegetable chips, capers and mini tomatoes or mini chilli peppers over the tartare.

Garnish the plate with drops of mayonnaise.

Ingredients