BEEF AND BEETROOT TARTAR
400g
Fillet of beef
200g
Brousse cheese (or Brucciu)
6
Spring onions
50g
Pine nuts
1
A bunch of sage
4cl
Olive oil
Salt, pepper
800g
Total weight
Drain the Brousse cheese. Finely chop the spring onions and sage. In a pan, without any fat, roast the pine nuts and allow to cool. Carve the beef into tartar slices and chop the Brousse cheese into 3 mm cubes. When assembling, mix the beef, the PONTHIER beetroot purée, the pine nuts, the spring onions and the sage together. Add olive oil, salt and pepper, and then gently add the Brousse cheese.
Assemble in a circle on the plate and serve with chips and/or salad.
EXTRA TIP
The PONTHIER beetroot purée would also work well with salmon tartar. For this, add dices of Granny Smith apple, some lime juice and some flaked almonds.
Products used
