Smoked beef tartar with Valais apricots

Smoked beef tartar with Valais apricots

A sweet and sour recipe proposed by the chefs of the Café de la Fonderie in Fribourg.



    1. Step 1

      Turn on your barbecue.
    2. Step 2

      Grill the apricot halves on the coals for 1-2 minutes.
    3. Step 3

      Prepare the tenderloin by covering it with olive oil and place it on a bunch of thyme in a small dish.
    4. Step 4

      Add dry garlic peelings, straw, gin, etc. On the embers, arrange the dish and close to smother the fire and create smoke.
    5. Step 5

      Let smoke 15-20 minutes while watching that it does not continue to burn because it could cook and not smoke the meat.
    6. Step 6

      Cut the beef into 0.5 x 0.5 cm cubes. Chop the chives and halve a shallot.
    7. Step 7

      Mix all the ingredients with 2-3 tbsp of aged soy sauce, salt and 1 tbsp of olive oil. Taste and adjust seasoning.
    8. Step 8

      Arrange the tartar in the grilled apricot halves. Enjoy!