• Käsegericht Tartare vom Black Angus Rind mit Rapsody Käse

Tartare of Black Angus beef

This tartare is the star of the show at any celebratory meal! Christian Kuchler serves it with homemade hollandaise sauce, chive oil, and fried rapeseed. A culinary treat that goes wonderfully well with our "Rapsody" cheese; a fusion of melt-in-the-mouth, spice-infused cheese and toasted rapeseed kernels.

Christian Kuchler

ingredients

serves 8

Tartare
250
g
fillet steak or haunch, minced or cut by hand
80
g
«Rapsody», grated into fine flakes
1
egg yolk
2
tbsp.
ketchup
1
tbsp.
Cognac
1
tsp.
horseradish (jar)
1
tsp.
mustard
1
tsp.
Moutard de Meaux
1
tbsp.
gherkin pickling water
1
Chirat gherkin, cut into small cubes
0.5
onion, cut into small cubes
10
capers, chopped
salt, pepper, Tabasco
Hollandaise
6
shallots, cut into slices
300
ml
white wine
100
ml
Kressi vinegar
10
white peppercorns
1
bay leaf
1
sprig
flat-leaf parsley
200
g
butter
1
sprig
rosemary
1
sprig
thyme
1
egg yolk
Chive oil
2
bunches
chives
1
bunch
flat-leaf parsley
150
ml
grape seed oil or sunflower oil
Rapeseed
25
g
rapeseeds, soaked in cold water for 20 minutes
150
ml
peanut oil

Method

 

Tartare:

Combine all the ingredients in a bowl and mix. Season with salt, pepper, and Tabasco. 

 

Hollandaise:

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.

 

Chive oil:

Mix together all the ingredients in a mixer and allow to pass through a fine-weave cloth.

 

Rapeseed:

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.

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Cheese types used

  • Rapsody

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