Hand-cut steak tartare

Name: Hand-cut steak tartare
Ingredients: 1 kg Joviander thick sirloin; 1 Shallot; Worcestershire sauce; 300 g Sour cream; 15 chive stems; 100 ml Jus de cèpes; Salt; 2 Mini cucumbers; 6 Radishes; 8 tomberry's; Pepper and salt; 4 Honey tomatoes; coarse Maldon salt

This dish is featured in the magazine 'Chef's Special' and is made by Jarne Geladé, chef & owner of Restaurant 't Russelt.

"I use the thick loin for the filet pur (tenderloin) and love to make tartare with it. When I first encountered Joviander veal, I was sold. I thought: I'm going to put this on my menu! I enjoy working with it because of the consistent quality, the unique texture, and the full flavor."

Ingredients

1kgJoviander thick sirloin

1Shallot

Worcestershire sauce

15chive stems

Pepper and salt

300gSour cream

100mlJus de cèpes

Salt

2Mini cucumbers

6Radishes

8tomberry's

4Honey tomatoes

coarse Maldon salt

Preparation

Finely chop the tartare meat.
Add the finely chopped shallot and chives.
Add olive oil and Worcestershire sauce and season with pepper and salt.

Loosen the sour cream in a mixing bowl.
Add the jus de cèpes.
Season with a pinch of salt.

Press the tartare meat into a nice ring.
Arrange the tartare with the sliced garnishes on top.
Add the sauce last.

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This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen. You can watch this and more livestreams on the HANOS livestream page.