By Blendbrothers - EAT THIS MEAT
Topside tartare with Tomasu and sour cream
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"Various cuts of beef are excellent for tartare. Bavette works well, and topside is another great option. We prefer a pure approach to dressing: using Tomasu, sour cream, and cherry leaves. We also frequently incorporate garum a fermented sauce similar to fish sauce or soy sauce, but made with Rubia Gallega beef or added flavor."
Ingredients
One serving
Pickled onion
- 40 g water
- 29 g sugar
- 3 g salt
- 120 g chardonnay vinegar
- 1 onion, chopped
Tartare
- 90 g Holstein beef from the topside
- Pinch of pepper
- 5 g Tomasu Sweet Soy Sauce
- 5 g Tomasu Soy Sauce
- 5 g onion, pickled
- 10 g sour cream
- 3 leaves of nasturtium
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Preparation
Put the water in a saucepan and add the sugar, salt and vinegar. Bring to the boil and place the chopped onion in the cooking liquid. Let it rest overnight.
Place the meat in the freezer for an hour. Cut the meat half-frozen into tartare. Dress with pepper, the soy sauces and the pickled onion. Arrange in a serving ring and finish with a lick of sour cream and a few leaves of Indian cress.
Photography - Heikki Verdurme