Beef tartare with black garlic

Chef David Janelle's black garlic beef tartare will redefine your tartare standards. Surprising and delicate, each bite is exceptional ...

Yield: 2 servings

Ingredients

• 300 gr of tartare quality beef (ask your butcher)
• 1 tablespoon black garlic paste
• 1 teaspoon yellow mustard
• 1 tablespoon chopped pickles
• 1 tablespoon chopped shallot
• 2 tablespoons of natural yogurt
• 1 teaspoon black balsamic vinegar
• 1 tablespoon capers or daisy buds
• 1 teaspoon of vegetable oil
• Hot sauce to taste
• Salt and pepper from the mill

For the accompaniments

• Croutons
• Onion crisps

Preparation

Onion chips:

• Finely slice a small onion,
• Salt the flour and coat the previously chopped onion well.
• Fry until golden brown and set aside

Tartar

• Cut the beef into small cubes and keep cold
• In a bowl mix black garlic paste, mustard, pickles, shallot, balsamic and vegetable oil
• Salt and pepper the meat
• Mix the meat with the sauce mixture and taste (this is the time to add the hot sauce for those who want it more spicy)
• Adjust the seasoning and set aside

Dressage

• Spread a spoonful of yogurt in the bottom of a plate
• Place the tartare in a cookie cutter
• Add the onion chips
• Serve with some bread croutons

Photo and recipe credit: David Janelle chef-owner of Restaurant La Cuisine