Argentine Beef  

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Tenderloin tartare with yogurt vinaigrette


Tenderloin 700 gr
Shallot100 gr
Ciboulette30 gr
Gherkin 40 gr
Grains of mustardc/n
Tabasco sauce c/n
Dijon mustard 20 gr
Olive oilc/n
Beetroot pickle
Water500 gr
Vinegar500 gr
Sugar60 gr
Coriander30 gr
Beetroot400 gr
Yogurt vinaigrette
Natural yogurt 200 gr
Cucumber 50 gr
Salt c/n
Pepper c/n
Olive oilc/n
Parsley 20 gr
Cucumber foam
Cucumber400 gr




Finely chop the shallots, gherkins, capers and chives and add to the minced meat. Flavour with the mustard grains. Make an emulsion with the Tabasco, Dijon mustard and olive oil. Season and dress the tartare with the vinaigrette.

Beetroot pickle
Boil the water, vinegar, sugar, salt with the coriander. Cut the beetroot into 1-cm cubes and cook in the previous mixture until tender.

Yogurt vinaigrette
Mix the yogurt with the peeled and grated cucumber, the salt, pepper and olive oil. Flavour with chopped parsley.

Cucumber foam
Make a cucumber juice, strain and process into a thick foam.

Serve a portion of the dressed tartare on the plate. Around it arrange the cubes of pickled beetroot, some drops of the yogurt vinaigrette and touches of the cucumber foam.