St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
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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