Tartare Duet!...

The recipe of the week is specially dedicated to our follower Esperanza,  who insistently asked me to post this tartare duet this week!

More than a duet, is a dish of contrasting flavours, ingredients and why not ... continents! Recommend starting the trip by the bittersweet taste of tuna tartar and finish with the stronger flavors of the steak tartare!

Remember here the recipe of steak tartare I published earlier

For the tuna tartar will need:
1 loin of almadraba tuna
Sesame seeds
2 tablespoons soy sauce
2 tablespoons Teriyaki sauce
1 tablespoon rice vinegar
1/2 avocado

Start by mixing the sauces and sesame seeds in a bowl and set aside. As for the steak tartare, pick your best knife to finely chop the tuna. Mix with the sauce and set aside.
To serve put a level of avocado slices, cover with the tuna tartare and it is ready!

Tip: As I've told you in the steak tartare recipe, before mixing the tuna taste the sauce and adjust the flavours acording to your preferences...

Hope you enjoy it as much as I did!...

Steak Tartar: Part II

If you are a follower of the blog you will surelly know steak tartar is one of the dishes I love and I would say "The one..."

This is the reason why I decided to write a new post about this gastronomy wonder. On the other hand this may be one of the less descriptive recipe as this dish shall be prepared/custumized to your or your invitees particular taste, a more intense or soft flavour, more or less spicy ...

You will need:

Beef sirloin

Dijon mustard

Cournichons

capers

shallot

parsley

egg yolk

hot sauce

Extra virgin olive oil

Worcestershire sauce

anchovy fillet

Salt & Pepper

Start by finely chop the shallot, parsley, cournichons, capers, one anchovy fillet and set aside. Then, with the help of your best knife, chop the beef. I strongly advise you to resist the temptation to buy minced beef, the texture differences will make all the difference ...

In a bowl mix: a tablespoon of Dijon mustard, one egg yolk and a splash of extra virgin olive oil, add the Worcestershire sauce and spicy and then add the previously chopped ingredients . mix well and correct the seasoning with salt and pepper. Finally add the meat and mix it well!

Serve with French fries and toasted bread or alternatively with a mixture of vegetables prepared in the previous post.

My first Steak Tartare...

If you are a frequent reader of this blog, you will certainly know that I am completely addicted to Steak Tartar .. So this Saturday as I didn't found the piece of sirloin that was looking to make a beef tataki I bought a couple of pieces of sirloin to prepare my first steak tartar...

You will need:

Beef sirloin or striploin

Gherkin

Capers

dijon mustard

Salt and Pepper

chilli

shallot

Egg yolk

parsley

Start by chopping the Gherkins, shallots and capers and let it rest. Then, with a sharp knife chop the beef patiently, resist the temptation of putting it into a grinder... In the end, you will see that the texture and taste of meat has absolutely nothing to do with what you've tasted before ...

In a bowl mix all ingredients, (the proportions may vary according to your personal taste): Gherkins, capers, shallots, dijon mustard salt and pepper, finely chopped chillies and finally the chopped meat. To finish mix one egg yolk and a bit of finely chopped parsley ...

I served it with a mix of vegetables (onion, carrot and courgette): I started by grilling separately due to different cooking times, and then just cook in preheated oven at 150 ºC with a drizzle of olive oil for 10 minutes.

Note: You may also serve it with fries

Enjoy!

Beacoup! A bit of France in Madrid...

About two weeks ago I was looking for a restaurant to celebrate a special occasion, and honestly, the recommendation of my friend Patri could not be better!

When we entered the first impression was that we could be entering a typical Portuguese or Spanish tavern, as space is composed of a long L-shaped bar along the whole left side and the back of the restaurant and the tables are placed in front of it. And when we opened the menu we found a whole world of fantastic dishes to try...

we only had clear that we would start with a couple of oysters and a flute of Champagne to celebrate, and at some point the meal would have to taste the steak tartar, a dish that simply love... So the rest of the meal we've just followed the recommendations: grilled octopus and, in a French restaurant it would be a sin to have a non French wine so we had Fleur la Chapelle.

I confess that after eating at the beach in Brazil those wonderful Oysters, it is difficult to reach the same level, but the oysters were a good start.

Then we had the desired steak tartar with an excellent meat extremely well chopped with knife, (which gives you a totally different texture when serving this dish with minced meat) and very well seasoned. Clearly one of the best I ever eaten. Finally a magnificent grilled octopus.

To finish the wine we ordered an excellent cheese table , which meant we finished already thinking about the return ...

I couldn't finishing this review without mentioning the service. In two words: Just Perfect!!! careful, relaxed, informal, they made us feel like we were at home with long-time friends ...

Definitely, a place to return ...

How much?

Average price: 30-35 €

Menu, wine list and its price: http://www.beaucoup.es/

Where?

Calle Doctor Fleming 54

Madrid, Spain

Tel: +34 913 59 19 28

Metro: Cuzco Line 10