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Olivier-tartar.

Olivier-tartar.

Salads Recipes simple and delicious. Olivier-tartar.

Ingredients for two servings:

Tenderloin of beef — 300 g
Eggs — 4 pcs.
Potatoes — 4 pcs.
Carrots — 1 pc.
Canned green peas — 100 g
Capers — 15 g
Pickles — 15 g
Garlic — 1 clove
Butter — 50 g
Sunflower oil — 200 ml
Honey — 1 tsp
Dijon mustard — 1 tbsp. l.
Vinegar — 2 tsp..
Worcestershire sauce — 2 ml
Tabasco Sauce — 2 ml
Ketchup — 1 tsp
Thyme — twig
Shallots — 1 head
Chives
Parsley
salt flakes

Instructions.
Potatoes and carrots cut into small cubes and boil for five minutes in salted water. Then put on a hot frying pan with butter, thyme and garlic.
Add salt and put on the maximum fire, add honey. When the butter begins to foam, reduce the heat and stir in half. After five to seven minutes, if the potatoes have become soft, remove from heat. Remove from the frying pan thyme, oil drain.
The yolks of two eggs mixed with half of mustard and vinegar, salt and pepper. Whisk, adding sunflower butter until the mixture is smooth. Add a teaspoon of water to fix the emulsion.
Boil two eggs.
Beef remove veins, veins and fat, cut its first thin, 5 mm strips across the grain and then cut them into small cubes.
Capers, pickles and boiled eggs cut into pieces the same size as meat, shallots — a little smaller. Just finely chopped chives and parsley leaves. Add all this to the mayonnaise.
Stir in beef two tablespoons of the resulting sauce, Tabasco, ketchup and Worcestershire sauce. Add peas and stir again. Serve cold beef with root vegetables warm, garnished with salt flakes.

Beef tartare with spices and capers

 

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