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tea

Chef's Secret: Tekoe Beef-Tea Tartare

Beef - tea: steak tartar and sun-dried tomatoes; Lapsang Souchong cold broth; Horseradish Cream
 
 
For 4 people:
 
120 g beef
30 g dried tomatoes
10 g of quality olive oil
5 g of red wine vinegar
2.5 dl beef bouillon, well seasoned
5 g of Lapsang Souchong
A little cornstarch
20 g sour cream
10 g grated horseradish
Salt and pepper
Fleur de sel
 
For the tartare:
Cut the meat and dried tomatoes to a Tartar. Season well with salt and pepper, then mix with olive oil. Season with the red wine vinegar.
 
For the broth:
Let the lapsang infuse in the hot beef broth. Filters, set aside 5 cl. Bring the rest to boil, and very slightly thicken with a little cornstarch. Season, and leave to cool.
 
For the cream:

 

Mix the horseradish with the sour cream, salt, and refrigerate