Green Asparagus Cylinder with Italian Steak Tartare
Ingredients
- —15 g fresh basil
- —50 g spinach
- —150 g green asparagus
- —15 g olive oil
- —50 g isomalt
- —17 g cornstarch
- —200 g beef tenderloin
- —30 g sun-dried tomatoes
- —15 g shallot
- —20 g pine nuts
- —1 tbsp arbequina olive oil
- —0.5 tbsp balsamic cream
- —3 g fresh basil
- —10 g Parmesan cheese
- —pepper
- —salt
- —20 g pickled mustard seeds
- —microgreens
Instructions
Blanch the basil, spinach, and green asparagus briefly in salted water.
Immediately refresh in ice water and drain well.
Blend everything with the olive oil into a smooth green puree.
Pass the puree through a fine sieve.
Weigh out 100 g of puree and gently heat it with the isomalt until melted.
Let it cool slightly and mix in the cornstarch.
Spread thinly on a silicone mat or mold.
Bake for 20 minutes in an oven preheated to 125 °C.
Remove from the oven, cut or remove from the mold, and immediately wrap around cylinders.
Bake for another 10 minutes until the cylinders are dry and crispy.
Dice the beef tenderloin into very fine pieces.
Finely chop the shallot, sun-dried tomatoes, and pine nuts.
Mix the olive oil, balsamic cream, and basil.
Season the tartare with pepper, salt, and Parmesan cheese.
Combine everything with the meat just before serving.
Fill the asparagus cylinders with the steak tartare.
Dip the ends in pickled mustard seeds.
Garnish with microgreens and serve immediately.
Serving Tip
A refined appetizer where crispy vegetable texture meets soft steak tartare. Fresh, elegant, and perfectly portioned, this amuse-bouche exudes calm and precision. Serve immediately for the best experience, ensuring the cylinder remains perfectly crispy and the tartare fresh.
Storage Tip
The asparagus cylinders can be stored airtight in advance, but fill them only just before serving.