A classic recipe revisited with a touch of ApothicAri. Fire Vinegar replaces regular vinegar to add a more complex and slightly tangy acidity, whileFire Spice adds depth and character. The result is a flavorful beef tartare with just the right amount of spice, perfect for impressing your guests without complicating the preparation.
Preparation time: 15 minutes
Yield: 2 servings
Ingredients
- 250 g fresh beef suitable for tartare (inside round, tenderloin, or sirloin)
- 1 tablespoon ApothicAri Fire Vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped capers
- 1 French shallot, finely chopped
- 1 fresh egg yolk
- 1 teaspoonApothicAri Fire Spice
- Fire salt and black pepper, to taste
- Optional: fresh herbs (parsley, chives)
Preparation
- Cut the beef into small cubes with a knife.
- In a bowl, combine the Fire Vinegar, olive oil, mustard, capers, and shallot.
- Add the beef and mix well.
- Add the Fire Spice, salt, and pepper.
- Shape the tartare with a cookie cutter and place the egg yolk on top.
- Garnish with fresh herbs if desired and serve with homemade croutons (with Fire Vinegar, hehe).
Enjoy your meal!