Recipe Beef tartare with toasted hazelnuts, Cooking Cream Sour Taste and a deep-fried steamed bun

To prepare this dish

Ingredient list

Deep-fried steamed bun

1 kg T55 flour
500 g water
30 g extra virgin olive oil
25 g fine salt
30 g brewer’s yeast
200 g batter*
200 g crustless white bread, made into breadcrumbs
200 g sunflower seeds

*Batter

400 g T55 flour
400 g iced water
5 g fine salt

Beef tartare with toasted hazelnuts and cooking cream sour taste

160 g beef for tartare
30 g pasteurised egg yolks
7,5 g balsamic vinegar
15 g extra virgin olive oil
SQ black pepper
2,25 g fine salt
11,25 g shelled, toasted hazelnuts
22,5 g Cooking cream sour taste
4 deep-fried steamed buns
SQ Cress shoots, to taste

Elle & Vire products used

Cooking cream sour taste

The recipe,
step by step

1. 1

   Deep-fried steamed bun

   • Knead the first 5 ingredients together in a mixer until they form a smooth dough with a good mesh.
   • Leave the dough to rest for around 10-20 minutes.
   • Divide the dough into 20 g balls, then place them on suitable baking trays.
   • Leave to rise until the dough has doubled in volume.
   • Steam at 120°C for around 7 minutes, then finish the baking process by bringing the oven to 160°C with the valve open for 2 minutes.
   • Leave to cool.
   • Coat with the batter and white breadcrumbs, then deep-fry.
2. 2

   *Batter

   • Dissolve the flour and salt in the iced water.
3. 3

   Beef tartare with toasted hazelnuts and cooking cream sour taste

   • Cut the meat with a knife.
   • Dress with the pasteurised egg yolks, vinegar, oil, salt and pepper.
   • Serve with dashes of cream, along with the shelled, toasted hazelnuts, and garnish with cress shoots.
   • Serve with a deep-fried steamed bun.

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A few words about the author…

Walter Zanoni