Final recipes book
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Beef tartar with herbs<br />
and parmesan<br />
Ingredients<br />
320 g of Blanc Bleu Belge beef<br />
fillet<br />
1/2 bunch of chervil<br />
1/2 bunch of coriander<br />
15 tarragon leaves<br />
20 g of sesame seeds<br />
100 g of grated Parmigiano<br />
Reggiano<br />
50 ml olive oil<br />
Preparation time<br />
3 hours<br />
Serves<br />
4<br />
Method<br />
For the herb jus<br />
1. Keep some herbs for decoration.<br />
2. Blanch the herbs and let them cool.<br />
3. In the blender, mix the herbs with a splash of olive<br />
oil and season with salt and pepper.<br />
4. Strain the mixture through a sieve.<br />
For the tartar<br />
1. Cut the beef and season with the salt, pepper and<br />
sesame.<br />
2. Take a sushi mat and cling film to make the rolls.<br />
For the Parmesan crisps<br />
1. Spread the grated Parmesan over baking paper.<br />
2. Cook in the oven for 10 minutes at 180 degrees.<br />
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