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Beef Tartar © Paul Breuss
Beef Tartar © Paul Breuss
Beef Tatar with Porcini

Wine & Food Pairing
The Eisenberg DAC Blaufränkisch is characterised by freshness, robust acidity and finely grained tannins. The spicy flavours of steak tartare accompany the wine in perfect harmony. The Blaufränkisch palate revels in sour cherry and blackberries, where the fruit-forward nature of the wine comes into play, harmonising perfectly with the nutty flavour of the roasted porcini. A classic starter finds the perfect companion.

Serves 2 people
200g beef fillet
50g porcino
1 egg yolk
1/4 red onion
2 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp capers
2 pickles
1/4 bunch chives
salt
pepper

Garnish
2 egg yolks
50g porcino
1/4 bunch chives
crushed peppercorns

Preparation
Cut 50g porcinos into thin slices and sear them (for the garnish). Cut the other 50g mushrooms into small pieces, season with salt and pepper and sear them.
Chop the capers, onion, chives and pickles finely and put them in a bowl.
Cut the beef fillet into thin slices and add it to the bowl, just like the tomato paste, the egg yolk and the Dijon mustard. Mix the ingredients together and season with salt and pepper.
Garnish the Beef Tartar with the thinly sliced porcinos, the egg yolks, chives and peppercorns.

Beef Tartar 2 © Paul Breuss