Smoked beef tartar with Valais apricots

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

Ingrédients

• 200 g Swiss beef fillet from your butcher
• 1 small bunch of chives
• 0.5 shallot
• 4 apricots from Valais
• 2 year old soy sauce
• 1 bunch of thyme
• Extra virgin olive oil
• Swiss gin for extra punch

Préparation

1. Turn on your barbecue.
2. Grill the apricot halves on the coals for 1-2 minutes.
3. Prepare the tenderloin by covering it with olive oil and place it on a bunch of thyme in a small dish.
4. Add dry garlic peelings, straw, gin, etc. On the embers, arrange the dish and close to smother the fire and create smoke.
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. Cut the beef into 0.5 x 0.5 cm cubes. Chop the chives and halve a shallot.
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. Arrange the tartar in the grilled apricot halves. Enjoy!