Recette

Smoked beef tartar with Valais apricots

Léonard Gamba und Benoit Waber

Ces deux amis d’enfance sont passé à Masterchef, chez Ducasse et Bocuse. Leur café de la Fonderie, à Fribourg est un sacré succès!

Ingrédients

200 g Swiss beef fillet from your butcher

1 small bunch of chives

1/2 shallot  

4 apricots from Valais 

2 year old soy sauce

1 bunch of thyme

Extra virgin olive oil

Swiss gin for extra punch

Préparation

Turn on your barbecue.
Grill the apricot halves on the coals for 1-2 minutes.
Prepare the tenderloin by covering it with olive oil and place it on a bunch of thyme in a small dish.
Add dry garlic peelings, straw, gin, etc. On the embers, arrange the dish and close to smother the fire and create smoke.
Let smoke 15-20 minutes while watching that it does not continue to burn because it could cook and not smoke the meat.
Cut the beef into 0.5 x 0.5 cm cubes. Chop the chives and halve a shallot.
Mix all the ingredients with 2-3 tbsp of aged soy sauce, salt and 1 tbsp of olive oil. Taste and adjust seasoning.
Arrange the tartar in the grilled apricot halves. Enjoy!

Léonard Gamba und Benoit Waber