Irish fillet of beef cut by hand, finely balanced in acidity and spiciness and seasoned with fresh herbs. Served with a shot of Irish whiskey instead of the classic cognac and malt bread on the side. Soulfood by Kevin Kecskes – Murmelz loves.
for 2 persons
- 300g fillet of beef, from Ireland if you like, but from the region is just as good
- 6 tbsp ketchup
- 2 tsp mustard
- 1 tbsp capers (more or less to taste)
- 2 anchovies (more or less as desired)
- 3 gherkins
- Salt, pepper
- 2 egg yolks
- 1 shot of Irish whiskey
- Fresh herbs (parsley, chives, chervil, tarragon) to taste
- 1 malt baguette
- Finely dice the fillet of beef. It works best like this:
- Cut the meat into thin slices using a very sharp knife with a wide blade. Tip: It is best to freeze the meat for 30 minutes beforehand so that it is more compact and easier to cut into even pieces.
- First cut the slices into thin strips, then into fine cubes. Pull the knife evenly through the meat – do not press.
- Chop the cubes as finely as desired. Fold them over and over again with the knife to separate all the fibers.
2 Now put the ketchup, mustard, capers, anchovies, gherkins, salt, pepper and Tabasco in a bowl and blend all the ingredients to make a creamy sauce. Add fresh, finely chopped herbs to taste.
3. mix the tartare with the sauce, fold in the egg yolk and season the tartare with a dash of whiskey.
4 Cut the malt baguette into 1 cm thick slices and toast the bread in a pan with a little olive oil.
5 Arrange the tartare on a plate and serve with the toasted baguette.