By IOANNIS CHANTAKIS
Executive Chef at Restaurant
Nea Diagonios in Thessaloniki
www.neadiagonios.gr
@ioannis_chantakis

INGREDIENTS

150 g beef fillet
1 tbsp EVOO
1 tbsp red vinegar
1/2 tsp salt
1/2 tsp freshly ground pepper
1 egg yolk
30 g of chopped parsley
3–4 flowers of crispy capers
30 g shallot
30 g chopped pickled cucumber

For the carrot purée:

500 g of tender carrots
1 tbsp fresh melted butter
Vegetable stock
Salt
1 star anise

For pickled shallots:

1 shallot
50 g sugar
150 g red vinegar
flavored with bergamot
12 g salt

For the homemade mayonnaise:

1 yolk
1 tbsp mustard
1 tbsp white wine vinegar
1 tbsp lemon juice
Salt
Pepper
30 g EVOO
220 g sunflower oil

METHOD

Cut the fillet into 1 cm cubes (after removing the fibers with a sharp knife), being careful not to break it up, and set aside. Finely chop the cucumber and the onions and squeeze them very well on a towel to remove all their juices. Then we mix all the ingredients with the meat after breaking the crispy capers, add the egg yolk and leave them in a bowl, covered with a film in the fridge for half an hour, so that their aromas and flavors mix. With the help of a hoop, set the tartare.

For the carrot purée:
Finely chop the carrots and steam them with butter and anise over low heat. Put out with the broth, salt and let them cook well on a low heat. Mash and pass them through a sieve and place it in a baby bottle.

For pickled shallots:
Cut the quince onion. Put the vinegar, sugar and salt in a small saucepan and let them come to a boil. Finally, throw in the onion and leave it aside covered with a film.

Homemade mayonnaise:
Put the yolk, mustard, vinegar, lemon juice, salt, pepper in a bowl and mix well with a hand whisk. While mixing, very slowly add the olive oil and then the sunflower oil. Serve with toast and country bread.

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