Strictly Fine Dining
Thursday, 5 February 2009
Steak tartare
This is a beef fillet tartare which is seasoned with onion, capers, brandy, parsley, worcestershire sauce, tobasco, salt and pepper and egg yolk. It is topped with a fried quail egg, and black pepper mustard. The sauce is a bell pepper emulsion.
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This is a beef fillet tartare which is seasoned with onion, capers, brandy, parsley, worcestershire sauce, tobasco, salt and pepper and egg yolk. It is topped with a fried quail egg, and black pepper mustard. The sauce is a bell pepper emulsion.
No comments:
Post a Comment