Fillet mignon tartare with capers and Dijon mustard vinagrette
The simplicity of this recipe is what makes it delicious and tasty. The secret, which must not be a secret, stays in the freshness of the meat you will buy: must be tender and super fresh. The vinaigrette....does the rest with the crunchy grilled and salted vegetables.
Equipment
- 1 knife
- 1 small bowl
- 1 non stick pan
Ingredients
- 350 gr of fillet mignon
- 8 spring onions
- Some small green sweet peppers friggitelli or similar
- Extra virgin olive oil
For the vinaigrette
- Some capers
- Extra virgin olive oil
- Salt and pepper to taste
- Some drops of Worcester sauce
- Some drops of sweet soya sauce
- Some drops of green tabasco
- A teaspoon of Dijon mustard
- Some drops of lemon or lime
Instructions
- Take the piece of fillet mignon and chop it with a knife till it gets almost minced: do not use the mixer.
- Take a pastry ring, medium size, put it on a serving dish and start to fill it with the minced meat helping yourself with a spoon. Remove the ring and keep on preparing the other portion. Cover and live in the fridge while preparing the vinaigrette and the vegetables.
- Clean the onions, clean the peppers, take away the seeds, wash them carefully, take a non stick pan, heat it very well and cut these vegetables longitudinally.
- Lay down the vegetables and make them get to a good point of brown, turning them once in a while. When they are ready, lay them on a serving dish, season with oil, salt and pepper and live them aside.
- Start now preparing the vinaigrette: cut the capers in medium size pieces, put them in a small bowl and add all the other ingredients: oil, a little salt, pepper to taste, Worcester and soya sauces, the green tabasco, the Dijon mustard, the lemon and mix energetically by hand. When the mixture is ready, smooth and shiny put it aside.
- Star preparing the dish to be served: take your tartare, put the vegetables aside and season with your vinaigrette.