Spring recipe: beef tartare with fresh herbs
Chef Amandine Chaignot reveals the secrets of a simple and fresh recipe with the arrival of sunny days.
For 4 people.
Preparation: 20 minutes.
Ingredients :
720 g rump steak
1/2 bunch of chervil
1/2 bunch of basil
1/2 bunch of tarragon
1/2 bunch of dill
1 bunch of spring onions
A few pink radishes (optional)
Some edible flowers (optional)
1 spoonful of fine capers
1 generous drizzle of olive oil
Salt and pepper
Preparation :
Cut the meat with a knife into small pieces, taking care to remove the sinews and fatty parts.
Hull the herbs and wash them carefully.
Season the cut meat in a bowl over ice, season with salt, black pepper and olive oil.
Arrange the meat on plates with a cookie cutter to obtain a very regular shape (180g per person).
On top, nicely arrange the capers, then the fresh herbs. Finish with some edible flowers and radish shavings.
Serve immediately, accompanied by good homemade fries.
Find Amandine Chaignot's cuisine at Café de Luce , 2 rue des Trois Frères, Paris 18.
