Smoked beef tartar with Valais apricots
A sweet and sour recipe proposed by the chefs of the Café de la Fonderie in Fribourg.
- 200g Swiss beef fillet from your butcher
- 1small bunch of chives
- 4apricots from Valais
- 2year old soy sauce
- 1bunch of thyme
- Extra virgin olive oil
- Swiss gin for extra punch
Step 1Turn on your barbecue.
Step 2Grill the apricot halves on the coals for 1-2 minutes.
Step 3Prepare the tenderloin by covering it with olive oil and place it on a bunch of thyme in a small dish.
Step 4Add dry garlic peelings, straw, gin, etc. On the embers, arrange the dish and close to smother the fire and create smoke.
Step 5Let smoke 15-20 minutes while watching that it does not continue to burn because it could cook and not smoke the meat.
Step 6Cut the beef into 0.5 x 0.5 cm cubes. Chop the chives and halve a shallot.
Step 7Mix all the ingredients with 2-3 tbsp of aged soy sauce, salt and 1 tbsp of olive oil. Taste and adjust seasoning.
Step 8Arrange the tartar in the grilled apricot halves. Enjoy!