Ingredients (for approx. 200 g of beef):
- Beef tenderloin
- Capers
- Olives
- 1 pickled or brined cucumber
- 1 red onion
- Black pepper
- Neutral oil
- Maggi seasoning
- Water
Preparation:
Finely dice or mince* the beef.
Transfer it to a bowl, then add 1 tablespoon of Maggi seasoning, a pinch of black pepper, 1 tablespoon of water, and 1 tablespoon of oil. Mix everything well.
Using a plating ring (or mold), press the seasoned beef into a neat round shape directly onto a serving plate, pressing down gently but firmly.
Finely dice the onion and the pickled cucumber, then sprinkle the mixture over the top of the tartare. Carefully remove the ring, trying to maintain the tartare’s shape.
Garnish with capers and sliced olives, then finish with freshly ground black pepper on top.
*Note: While minced meat loses some texture compared to hand-chopped, it retains all the flavor. If you’re short on time, mincing is a perfectly fine shortcut.
