Beef tartar in a crispy basket

Name: Beef tartar in a crispy basket
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of deep-frozen Wan Tan leaves, thereof 4 pieces; 1/4 collar Chervil; 2 TABLESPOONS ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Shallot; 2 small gherkins; 1 TEASPOON Mustard; 2 TABLESPOONS Tomato (or wine) vinegar; 1 TABLESPOON Olive oil; 7-10 Tbsp Cayenne pepper; 110 g Fillet of beef; 300 g clarified butter; 7-10 Tbsp Cork; 7-10 Tbsp Shashlik skewer; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of deep-frozen Wan Tan leaves, thereof 4 pieces
1/4 collar Chervil
2 TABLESPOONS ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Shallot
2 small gherkins
1 TEASPOON Mustard
2 TABLESPOONS Tomato (or wine) vinegar
1 TABLESPOON Olive oil
7-10 Tbsp Cayenne pepper
110 g Fillet of beef
300 g clarified butter
7-10 Tbsp Cork
7-10 Tbsp Shashlik skewer
7-10 Tbsp Aluminium foil

Directions

1
Thaw Wan Tan leaves at room temperature. Wash the chervil, shake dry, remove leaves except for something to garnish, pluck from the stems and chop finely. Mix sour cream and chervil, season to taste with salt and pepper
2
Peel and finely dice the shallot. Finely dice the gherkins. Mix with mustard, vinegar and oil. Season with cayenne pepper and salt. Cut meat into very fine cubes. Mix prepared ingredients and meat
3
Heat clarified butter. Put the cork on a skewer and wrap it in aluminium foil. Fry Wan Tan leaves in hot fat, pressing them into the fat with prepared corks (this creates the basket shape). Spread tartar and cream in the baskets. Garnish with chervil
4
Waiting time approx. 30 minutes