Ingredients for 4 Servings
- 400 g beef tenderloin
- 50 g shallots, diced
- 40 g pickles
- 10 g capers
- 100 g ketchup
- 20 g English mustard
- 10 g anchovy paste
- 1 tsp Worcestershire sauce
- 4 tbsp olive oil
- salt
- pepper
- 1 tbsp paprika powder
- 1 splash of STROH 60
- 2 bunches of radishes
- vinegar and oil for marinating
Preparation
- Finely chop or scrape the trimmed beef with a knife and place it in a bowl.
- Finely chop the pickles and capers and add them to the meat.
- Add the diced shallots, mustard, ketchup, olive oil, Worcestershire sauce, anchovy paste, and paprika powder, and season with a splash of STROH.
- Mix well with a fork and season with salt and pepper.
- Slice the radishes thinly and marinate them with a little vinegar and oil.
- Before serving, toast the bread in a pan with some olive oil.
- To serve, press several spoonfuls of the tartare into a round cutter and carefully place it on a plate.
- Place the marinated radish slices on top and add the toasted bread.
Tips: Instead of tenderloin, you can also use beef top round.
Depending on your taste, you can garnish the beef tartare with fresh herbs, onion rings, or a soft-boiled quail egg.
If you like it spicy, season it with hot paprika powder.
