Ingredients
- 400 g fillet of beef
- 330 g sunflower oil
- 150 g fresh gutted anchovies
- 2 yolks
- mustard
- Tabasco
- soy sauce
- capers in oil
- apple cider vinegar
- extra virgin olive oil
- salt
- black pepper
- pink pepper
FOR ANCHOVIES
Prepare anchovies: open them like a book, remove the fishbone and divide them into two fillets; arrange them in an ovenproof dish, without overlapping them, with some pink peppercorns and cover them flush with the vinegar. Leave to marinate for 10 minutes. Finally drain and dry them by dabbing them with kitchen paper.
FOR THE MAYONNAISE
Whip the yolks with a tip of mustard and a drizzle of sunflower oil; pour the rest of the sunflower oil, always whipping; at the end complete with 1 teaspoon of vinegar, a few drops of Tabasco and 2 teaspoons of soy sauce.
FOR THE TARTARA
Cut the fillet into very small pieces, then reduce them in a beat, mincing them with a knife. Season with salt, extra virgin olive oil and black pepper.
serve with anchovies, some capers in oil and mayonnaise.
As an accompaniment try the Porto Flip Cocktail # 2, then collect in the shaker 1.5 cl of Italian brandy, 4.5 cl of Porto Real Companhia Velha Fundador Tawny and 1 very fresh yolk. Shake and pour into a Martini cup, completing with grated nutmeg and turmeric powder.
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