Tenderloin tartare with yogurt vinaigrette
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.
Boil the water, vinegar, sugar, salt with the coriander. Cut the beetroot into 1-cm cubes and cook in the previous mixture until tender.
Mix the yogurt with the peeled and grated cucumber, the salt, pepper and olive oil. Flavour with chopped parsley.
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.