Ceviche of beef marbled tenderloin with almonds
Ingredients
400 g marbled beef tenderloin
2 large limes
Pickled cucumber
Red
onion Sibulet onion
Hazelnuts
Almonds
Ground black pepper
Parsley
Olive oil ExtrVirgin
Salt
Preparation
1. Limes and for two minutes "roll" well with your palm on the table: this way you will release more juice. Cut each lime in half and squeeze out the juice.
2. Cut the tenderloin into small cubes (with an edge about 0.5-0.8 cm).
3. Chop the pickled cucumber, red onion sibulet very finely (if possible into cubes).
4. Combine the tenderloin and vegetables, season with salt, pepper and add lime juice, finely chopped parsley leaves and olive oil. Leave the tenderloin to stand for a couple of minutes: it will turn light due to the acid, which "burns" the meat and makes it taste delicate.
5. Chop the almonds and hazelnuts into small crumbs. Place the ceviche on a plate through a dish (or just gently with a spoon) and sprinkle with the nut mixture on top. Serve with croutons and olive oil.
Tartare of five cuts of marbled beef with miso and pike caviar
Ingredients
100 g cut of beef tenderloin "extra"
100 g cut of tenderloin shoulder
50 g cut of tray type
50 g cut of rump
50 g of chak tender
40 g of dark miso paste
100 g of avocado pulp
120 g of pike game
4 quail eggs
Red onion
Sibulet onion Olive
oil ExtrVirgin
Lemon peel
Black pepper (crushed)
Salt
Preparation
1. Cut the prepared cuts into small cubes (with an edge of 0.4-0.5 cm).
2. Finely chop the red onion, sibulet onion and lemon zest and mix with the cuts.
3. Season with salt and pepper, add olive oil and miso paste.
4. Cut the prepared avocado pulp into small cubes and place on the bottom of a mold (or plate). Cover the avocado layer with the marinated meat mixture and top with the pike caviar.
5. In raw quail eggs, carefully separate the whites from the yolks. In the center of each tartar (there should be four in total), make a hole and carefully place the yolk in it. Serve the tartar with croutons and herbs.
Photo: archives of press services
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