Ingredients
- 500 g fillet of beef
- 500 g common carrots or colored carrots
- 350 g white wine
- 250 g white wine vinegar
- 20 g salted capers
- 1 shallot
- parsley
- basil
- laurel
- mint
- thyme
- Juniper berries
- sheath of leek
- mustard
- balsamic vinegar
- soy sauce
- sugar
- extra virgin olive oil
- coarse and fine salt
- black peppercorns
For the recipe of tartare morsels with sweet and sour carrots, check the carrots, divide them in half first lengthwise and then horizontally. Collect a leek sheath, a few leaves of parsley, basil, bay leaf, mint and thyme in a gauze and tied with wire or kitchen string. Bring 500 g of water, wine and white wine vinegar to a boil in a saucepan; season with a pinch of coarse salt, a spoonful of sugar, a few grains of pepper, 2 juniper berries then add the carrots and the aromatic bunch.
Cook for 30 ', turn off, let the carrots rest in the broth for 10', then drain them. Cut the meat into large pieces and then chop it with the knife to obtain a tartare. Collect it in a bowl and add the desalted and chopped capers with half a shallot, 2 tablespoons of oil, a teaspoon of soy sauce, one of mustard, one of balsamic vinegar, a pinch of salt, a generous ground pepper.
Mix well to mix all the ingredients. Spread the tartare into small pieces on a wooden cutting board, decorate as desired with a julienne of carrot and a few rocket leaves and serve accompanied by sweet and sour carrots.
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