Combine all the ingredients in a bowl and mix. Season with salt, pepper, and Tabasco.
Put all the ingredients in a pan, including the parsley. Reduce by a third and set to one side.
Melt the butter together with the rosemary and thyme until it runs clear. Then pass the liquid through a sieve and keep warm at 65°C.
Assembling the hollandaise:
Add one egg yolk and three tablespoons of the reduction to a water bath and stir until frothy.
Gradually pour in the liquid, clarified butter until the consistency is right.
Finally, season with salt and pepper, and add some of the lime juice to taste.
Pour the hollandaise into a Kisag whipper and keep warm at 60°C.
Mix together all the ingredients in a mixer and allow to pass through a fine-weave cloth.
Boil the rapeseeds in unsalted water for five minutes, then pat them dry with a piece of kitchen paper.
Next, fry them in peanut oil at 150°C.
Leave the seeds to drain on a piece of kitchen paper and lightly salt them.
To serve the tartare:
Arrange the beef tartare in a circle and place in the center of a deep dish.
Garnish the edge of the plate with a spoonful of chive oil.
Squirt the hollandaise onto the tartare and sprinkle with toasted rapeseed kernels.
Decorate the tartare with chives.Back to overview