SCHØNNEMANN, 2012
Beef tartare: 120 g ground top round of beef – 10 g capers – 7 g minced red onion – 5 g parsley – chives – cress – lovage – ¼ teaspoon mustard – ½ organic egg yolk – 1 teaspoon Cognac – 1 drop Tabasco – flake salt – pepper.
Topping and base: 10 g minced red onion – 1 organic egg yolk – 10 g
capers – pinch of flour – 90 g oil – 5 g shaved horseradish – watercress – white bread
Suggested drinks
Beer: Brown Ale; Jacobsen Brown Ale, Fanø Bryghus Vadehav
Aquavit: Cask matured; Gilde Non Plus Ultra or Dill Anise aquavit
A take on the classic roasted beef tartare as preferred by this book’s author and developed at Schønnemann Restaurant.
Capers turned in flour are pan fried in butter and cooled on a paper towel. With a metal ring cut a slice of white bread into a circle and fry it in butter until golden. The minced beef tartare is gently folded with the listed ingredients and formed into a patty with same metal ring as used for the bread.
Sear the patty briefly at high heat so the surface turns golden brown. Place bread on a plate, beef on top, onion ring on top and in this place an egg yolk. Drizzle with freshly diced onion, freshly shaved horseradish, fried capers and tarragon.
