This dish is best prepared with a robust, intensely flavoured extra virgin olive oil.
| Ingredients | ||
|---|---|---|
| 400 | g | Alpine ox fillet |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | pinch | Piment d'Espelette (Basque chilli powder) |
| 1 | tablespoon(s) | shallots |
| 2 | tablespoon(s) | capers |
| 2 | tablespoon(s) | chervil |
| 2 | tablespoon(s) | Tomami seasoning |
| 1 | tablespoon(s) | English mustard |
| NOAN Olivenöl Intenso (or another robust extra virgin olive oil) | ||
| 3 | limes | |
| 500 | g | green tomatoes |
| 500 | g | green peppers |
| 400 | g | cucumber |
| 1 | tablespoon(s) | green Tabasco sauce |
| 1 | garlic clove | |
| 1 | avocado | |
| 150 | g | Prosorbet (Sosa stabiliser) |
| 135 | g | glucose syrup |
Finely chop the beef fillet by hand.
Finely dice the shallots and blanch them briefly. Finely chop the capers and 1 tablespoon of the chervil.
Combine the shallots, capers, chervil, Piment d'Espelette, Tomami, English mustard, 4 tablespoons of olive oil, and the zest of one lime. Season with salt and black pepper, then gently fold the mixture into the chopped beef.
For the gazpacho sorbet, halve and deseed the peppers, cucumber, and avocado. Blend them with the green tomatoes, the juice of two limes, green Tabasco, garlic, 100 ml olive oil, Prosorbet, and glucose syrup until completely smooth.
Season to taste, pass through a fine sieve, and churn in an ice cream maker until frozen.
| Ingredients | ||
|---|---|---|
| Blowtorched pearl onions | ||
| Anchovies | ||
| Bread crisps | ||
| Semi-dried tomatoes | ||
| Nasturtium leaves | ||
| Basil cress | ||
| Red-veined sorrel | ||
Plate the beef tartare and garnish with the blowtorched pearl onions, anchovies, bread crisps, semi-dried tomatoes, nasturtium, basil cress, chervil, and red-veined sorrel. Finish with a quenelle of the gazpacho sorbet.
