Portions 4
Degree of difficulty Medium
Time 30 min

Tartar with beef from Melhus

Tartar with beef from Melhus

Approach

  1. 1

    First, make pickled red onion: peel the onion and slice it thinly, then place it in a clean, airtight jar. Bring the vinegar, juice, sugar, and honey to a boil. Pour the mixture over the onion and refrigerate the jar. It is ready to serve once it has cooled.

  2. 2

    Put mayonnaise in a bowl and add black garlic (garlic baked at 62°C for 3 months), crème fraîche, and spring onion (only the green part). Blend everything with a hand blender until smooth and well combined. Season with salt, pepper, and lemon juice.

  3. 3

    Finely chop the meat for the tartare. It is important to take your time so there are no large pieces; it should be very finely chopped. Place the meat in a bowl, and mix in egg yolks, olive oil, chives, and pepper. Add lemon juice just before serving (à la minute).

  4. 4

    Spoon the black garlic mayonnaise over the tartare, sprinkle with crispy fried onions, and top with pickled red onion and garden cress to taste. I recommend serving this with grilled bread.

Ingredients

  • 2 stk Red onion
  • 4 ss Apple cider vinegar
  • 4 ss Sugar
  • 1 ts Honey
  • 0
  • 1 dl Mayonnaise
  • 2 stk Black garlic cloves
  • 4 ss Spring onion
  • 1 ss Creme fraîche
  • 2 ss Lemon juice
  • 1 ts Salt and pepper
  • 0
  • 400 g Beef flat iron steak from Melhus
  • 1 ts Pepper
  • 2 ss Olive oil
  • 1 ss Chives
  • 1 ts Maldon salt
  • 4 ss Lemon juice
  • 4 ss Crispy fried onion

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