- 500 g rib eye
- 6 shallots
- 4 fresh egg yolks (from free-range poultry)
- 1 tablespoon Dijon mustard
- 30 g extra virgin olive oil
- Freshly ground white pepper
- 1 twig of fresh marjoram, leaflets plucked and finely chopped
- 50 g pickled cucumbers
- 25 g pickled anchovy-fillets
- 20 g capers
- 10 g fine chives-rolls
- 3 floury potatoes (about 200 g)
- 50 ml of liquid cream
- 50 g of butter freshly grated nutmeg
- 4 tablespoons various herbs
- 8 eatable flowers
- 4 tablespoons caviar
Trimm the beef, cut it into very fine cubes and place them in a bowl. Cover the bowl and refrigerate the meat. Peel the shallots and cut into Brunoise (very fine cubes). Bring the shallot-brunoise into boiling water for 10 seconds, then briefly quench it in ice water, drain and set aside. Place the egg yolks with the Dijon-mustard and the olive oil in a bowl and mix with an egg whisk to form a creamy emulsion.
Mix the mustard emulsion with salt, pepper and marjoram. The pickled cucumbers, the anchovy fillets and the capers also cut in Brunoise. Carefully add the mustard emulsion together with the shallot cubes. Just before serving, add the beef fillet to the mustard emulsion and mix well.
Peel the potatoes and boil in plenty of salt water, then drain. Place the cream with the butter in a small saucepan, season with nutmeg and heat. Press the hot potatoes through the potato press into the hot nutmeg cream and stir with a wooden cooking spoon. Keep the purée warm until ready to serve.
Carefully place purée spoonfulls on the plates. Put the beef tartar aside and garnish with herbs, edible flowers and caviar.