Main Course, Starter

Beef Tartare with Seaweed Vinaigrette

4 People 10 Min.
  • 400g beef flank (simmenthal, aubrac, charolais)
  • 1 tablespoon Nuoc-mâm (fish sauce — optional)
  • 10g mélange du pêcheur (dried seaweed)
  • 8 vinegar pickles, or 4 malossol
  • 2 tablespoons capers
  • 1 tablespoon of good white wine vinegar or cider vinegar
  • 2 tablespoons olive oil ; 4 pinches of fleur de sel
  • 4 grinds of fresh black pepper
  • Mince the beef, cutting it into very small cubes. Season with salt and pepper, adding the vinegar and fish sauce.
  • In a mixer, add the pickles, capers and seaweed. Mix roughly.
  • If the preparation is too dry during mixing, add a bit of vinegar from the pickles and water from the capers.
  • Remove from the mixer. Add the olive oil.
  • Dress the beef with the vinaigrette or place one on top of the other with the help of a mould. Serve with a salad.

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