The fried quinoa, pickled radish and wasabi mayonnaise gives an unusual yet
beautiful taste to this traditional beef tartare.
Ingredients
FOR THE TARTARE
- 400g beef tenderloin
- 20 g pickles
- 20 g capers
- 8 g chives
- 20 g shallots
- 30ml olive oil
- Salt, pepper
FOR THE FRIED QUINOA
- 35 g quinoa
- Salt, white pepper
FOR WASABI MAYONNAISE SAUCE
- 10 g mayonnaise
- 10 g wasabi paste
FOR THE PICKLED RADISH
- 150 g white radishes
- 100 ml beetroot juice
- 50 g sugar
- 50 ml red wine vinegar
FOR THE GARNISH
- Greens
- 4 quail eggs
- 50g radishes
1. Prepare the tartare. Finely chop all of the tartare ingredients, then add the salt and pepper to taste.
2. Fry the quinoa in the hot oil until it turns golden. Season with salt and white pepper, then drain on paper towels.
3. Make the wasabi mayonnaise. Simply mix the mayonnaise with the wasabi paste.
4. Prepare the pickled radish. Peel radishes and cut them into thin slices. Bring the beetroot juice, sugar and red vinegar to the boil. Pour the mixture over the sliced radishes and cover with cling film. Allow to cool.
5. Serve the tartare. Arrange the pickled radishes on the plate. Put the tartare on top and sprinkle with some fried quinoa. Season with a few drops of wasabi mayonnaise, sliced radishes, greens and raw quail eggs.
