Ingredients
Beef broth: 400 g
Water: 100 g
Gelatin: 10 sheets
Orange juice: 150 g
Lemon juice: 160 g
Nori: 1 sheet
White vinegar
Soy sauce
Dashi: half of a teaspoon
Agar agar: a pinch
Gelatin: 1 sheet
Dijon mustard: 100 g
Honey flower: 130 g
Red wine vinegar
Beef fillet: 500 g
Maldon salt
Taggiasche olives
Extra virgin olive oil
Nasturtium
Celery: leaves and stalk
Dandelion
Wood sorrel leaves
Red butterfly
Enrico Bartolini, chef at three-Michelin-starred Enrico Bartolini - Mudec in Milan, Italy, will teach you all the tips, tricks and techniques required to make his beef tartare with a difference.
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Find out how to prepare this incredible recipe by following the step-by-step instructions.
Method
Heat the beef broth, add the gelatine leaves softened in water, and melt while stirring.
It is important that the broth is a little saltier than normal because the gelatine leaves will take away the flavour.
As soon as the broth comes to a boil, remove from the heat.
Pour it onto the silpat and distribute it to obtain a thin film.
Put in a blast chiller to make it thicken quickly or let it cool in the refrigerator.
Finally, cut to the necessary size.
Heat the orange and lemon juice on the stove, add the chopped nori seaweed, the white wine vinegar, and a few drops of soy sauce.
Also add the dashi and a pinch of agar agar. Then add the rehydrated gelatin sheet.
Mix well, then strain. Leave to rest in the refrigerator for at least 10-15 minutes.
Combine the mustard with the vinegar and add the honey. Stir until you get a smooth sauce.
Keep aside.
Cut the beef fillet into very thin slices, like a carpaccio.
Cover the meat with the citrus gel and arrange on the plate.
Season with Maldon salt and a few drops of extra virgin olive oil.
Decorate with a few leaves of celery, dandelion, wood sorrel, red butterfly. Finish again with a few drops of extra virgin olive oil and a few slices of celery.
Pour the mustard and honey sauce, the Taggiasca olives on top and cover with the beef jelly. Finish with the caviar.
Soak some nasturtium leaves in oil and arrange them next to the meat.
