Labskaus Unplugged: steak tartar with beetroot in balsamico, potato chips and cress and egg dressing
easy
40 mins
40 mins
Ingredients
- 4 Stem(s) Thyme
- 500 g beetroot
- 2-3 TABLESPOONS Olive oil
- 2 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 2 Shallots
- 1 pickled gherkin
- 1 Anchovy fillet
- 400 g lean beef
- 1 TEASPOON Mustard
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Sugar
- 3 TABLESPOONS Oil
- 1/2 Bed of garden cress
- 20 g Potato Chips
- 7-10 Tbsp Herbs for garnishing
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the thyme, pluck the leaves roughly. Peel and dice the beetroot and put it on a baking tray. Sprinkle with olive oil and balsamic vinegar and season with salt and pepper. Cover with aluminium foil and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
- 2
Boil eggs in boiling water for about 10 minutes. Peel shallots and dice very finely. Dice gherkin very finely. Dab anchovy dry and chop finely. Wash the meat, dab dry and cut or chop into small cubes. Mix shallots, gherkin, anchovy and meat, season with salt and pepper.
- 3
Drain the eggs and quench them under cold water. Mix mustard and wine vinegar and season with salt, pepper and sugar. Fold in the oil. Cut the eggs into cubes. Cut cress from the bed. Mix egg cubes, cress and vinaigrette
- 4
Remove the beetroot from the oven. Arrange the steak tartare on 4 plates with the help of a dessert ring (approx. 6 cm Ø). First put beetroot, then the chips on top and garnish with herbs. Spread the egg vinaigrette around it
Nutrition Facts
460 kcal
18 g
27 g
36 g
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