Coupe Set
Beef tartare
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 20 g
shallot 10 g tomato ketchup 10 g egg yolk 5 g capers in brine 5 g mustard 5 g olive oil 2 g salt 1 g pepper 150 g beef rump |
Recipe preparation
| (1)
Place the shallots and capers in a pacotizing® beaker and process twice with
the Coupe Set knife. Remove from the Pacotizing®
beaker and set aside. (2) Cut the meat into cubes and process once with the Coupe Set knife without excess pressure. (3) Mix all ingredients. Season with salt and pepper. Note: We also recommend using entrecôte (ribeye) or mock tender for this recipe. Beef tenderloin should not be used, as its texture is too soft. |
Pacojet settings
Mode: CuttingPressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no