Beef Fillet Colbert
Tender beef fillet, spicy sauce - cabbage can be so noble and classically good. It takes a bit of...
Beef Tartare with Herb Butter
This classic from "Flatschers" restaurant in Vienna, is only prepared with the best beef.
| Ingredients (4 servings) | ||
|---|---|---|
| 300 | g | fillet of beef |
| 1 | red onion | |
| 2 | tablespoon(s) | mustard |
| 3 | tablespoon(s) | ketchup |
| 1 | tablespoon(s) | Worcestershire Sauce |
| 2 | anchovy fillets | |
| 1 | pickled gherkin | |
| 2 | tablespoon(s) | capers |
| 3 | tablespoon(s) | paprika powder |
| 1 | teaspoon(s) | cayenne pepper |
| parsley | ||
| salt | ||
| pepper | ||
| brandy | ||
Preparation:
Finely chop the onion, anchovies, gherkin and capers. Cut the chilled fillet of beef into thin slices with a sharp knife, then into strips, then continue to dice finely by hand. Mix the remaining ingredients into the meat one by one.
To serve:
Using two tablespoons, shape the tartare into quenelles, place on a chilled plate and serve with herb butter and fresh bread.