Tartare tartlet on potato rösti
The beef tartare tarts on potato rösti are an elegant appetizer consisting of tender beef fillet and crispy rösti. The flavorful beef tartare is classically seasoned and served on golden-brown potato rösti. It is finished with crème fraîche and fresh chives.
Ingredients · Servings Ingredients for 12 small pieces
- 1 medium-sized gherkin
- 1-2 shallots
- 300g beef fillet without tendons
- 1 tsp hot mustard
- 1-2 tsp sweet paprika powder
- 1-2 TL Worcestersauce
- 2 tsp capers
- 2. Ketchup
- Salt
- Zucker
- Cayenne pepper
- ½ bunch of chives
- 2 medium-sized, predominantly waxy potatoes
- 1-2 tsp cornstarch
- 1 tbsp clarified butter
- 50g Fresh cream
- Salt
- freshly ground black pepper
- Garnish with chive tips, if desired.
- Serving ring with a 14 cm diameter
Method
- For the tartare, dice the beef fillet into small cubes and mix well with sugar, salt, and paprika powder. Refrigerate for 15 minutes to allow the flavors to meld.
- Peel and finely dice the shallots. Finely dice the gherkin as well. Finely chop the capers. Finely slice the diced fillet and mix it with the shallots, diced gherkin, chopped capers, mustard, and ketchup. Finally, season the tartare to taste with cayenne pepper and Worcestershire sauce.
- For the rösti, wash, peel, and coarsely grate the potatoes. Mix the grated potatoes with starch, salt, and pepper. Heat clarified butter in a small, non-stick frying pan (about 14 cm in diameter). Spread the grated potatoes evenly in the hot pan and press down lightly. Then cook over medium heat for 6–8 minutes on one side until golden brown and crispy. Carefully turn the rösti over and cook for another 6–8 minutes on the other side. Finally, slide the rösti onto a cutting board.
- Place a serving ring of roughly the same size on top of the rösti. Spoon in the steak tartare and spread it evenly over the rösti. Gently press down the surface of the tartare with the back of a spoon and smooth it out. Finely slice the chives and sprinkle them evenly over the tartare. Remove the ring.
- Cut the tartlet into approximately 12 equal pieces using a large knife. Place a small dollop of crème fraîche on each piece and garnish with a small chive tip, if desired.
Tatar
shallots
300 g
1 TL
