Bresc BV

Gaucho steak tartare

Ingredients

10
  • 600g Steak tartare
  • Wraps
  • Amsterdam onion
  • Radish
  • Bresc Alioli Piemento
  • Bresc Chimichurri

Preparation method

Assume 60 gr steak tartare per person. Make 10 small cones from wrap sheets by forming them and drying them in the oven. Fill the cone with the steak tartare and place on a plate. Serve with chimichurri and garnish with Amsterdam onions, radish and Alioli piemento.

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