Training : 30 minutes
Cooking : 40 minutes
Ingredients for 4 persons:
For meat:
- Rumsteak: 400 g
- Onion: 1 pc.
- Walnut oil: 5 cl
- Salt: 3 pinches
- Ground pepper: 3 turns
- Green onions: 1 bunch
For onion soup:
- Yellow onion: 6 pcs.
- Butter: 30g
- Flour: 20g
- Salt: 3 pinches
- Ground pepper: 3 turns
- Beef broth: 40 cl
For pickles:
- Red onion: 1 pc.
- Sugar: 100 g
- Red wine vinegar: 20 cl
- Water: 30 ml
For bread chips:
- Village bread: 4 thin slices
- Grated Gruyère: 40 g
Achievement :
Meat :
Chop green onions (white and green). Wash and chop the onion. Cut the beef rump steak into small cubes. In a salad bowl, combine meat cubes, nut butter, spring onion and scallions. Season with salt and pepper.
Onion soup :
Peel and cut the onion into thin rings. Melt the butter in a saucepan and sauté the onion for a few minutes until golden brown. Sprinkle the onion with flour, stir and cook for 1 minute. Season with salt and pepper and add broth. Cover and simmer for 30 minutes. Drain the onion, reserving the broth. Mix the onion to make a thick cream. Filter the broth.
Red Onion Cucumbers:
Peel and cut red onion into strips. Put the water, red wine vinegar and honey to a boil in a saucepan. Add onion slices. Turn off the heat and let the mixture cool down.
Bread Chips:
Cut very thin slices of rustic bread. Sprinkle them with grated cheese. Place under a roasting pan at 180°C for 3 minutes.
Dressage:
Using a cookie cutter, line the beef tartare in the center of a deep plate. Pour the broth, top with onion compote quenelles, a few red onion pickles and bread chips on the side. Serve immediately.