Beef Tiradito

For a change from the classic tartare, Bar de la Dégustation chef Carlos Gomez has the solution. His beef tiradito is bathed in a passion broth with fresh, marine flavors.

Serves 4

Preparation time: 35 min

Cooking time: 20 min

360 g rump steak heart
5 shallots
4 g fresh mint leaves
4 g fresh sweet pepper
5 g nori seaweed, julienned
40 g crispy onions (fried)
1 lime
salt and pepper
120 g feta cheese

Passion broth

7.5 cl passion fruit juice
3 cl fish stock
3 tsp sweet soy sauce
2 g unpeeled fresh ginger

Fish stock

1 fish bone
1 onion
1 carrot
1 fennel bulb
4 g fresh ginger
1 tsp coriander seeds
1 tsp peppercorns

1 - Prepare the fish stock: roughly chop the vegetables, plunge them into a saucepan of 1 l of water, add the fish bones and seeds. Bring to the boil for 20 min, strain through a fine sieve and leave to cool.

2 - Meanwhile, dice the rump into 2 cm cubes, chop the mint, mince the chili pepper and julienne the shallots.

3 - Prepare the passion broth: mix the fish stock with the passion fruit juice, soy sauce, ginger and 2 tsp. water. Blend for 5 seconds, then strain through a fine sieve.

4 - To assemble: pour the diced meat into a bowl, add salt and pepper, squeeze the lime, add the mint and chilli and mix well. Pour the passion broth over the meat and marinate for 1 min. Add the shallots.

5 - Presentation: divide the meat and broth between 4 soup plates, crumble the feta over the meat, add the crispy onions and nori seaweed. Serve chilled.

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