Dolce

Ingredients (4 people)

600 g beef tenderloin // 6 tablespoons Herdade de Vale de Arca olive oil // salt and pepper 8 slices Mangalica ham // wasabi // 3 tablespoons mayonnaise/1 tablespoon Worcestershire sauce/few drops of Tabasco/1 tablespoon tomato puree/pinch of mustard // 2 tablespoons capers/1 tablespoon finely chopped shallots/Herdade de Vale de Arca olive oil/few drops of balsamic vinegar

Preparation

Grind the beef tenderloin into tartare, stir in 6 tablespoons of Herdade de Vale de Arca olive oil, pepper and salt. Dry the slices of Mangalica in the oven at 180°C for about 5 minutes. Make a sauce using the mayonnaise, Worcestershire, Tabasco, tomato puree and mustard. Mix the capers, shallots, Herdade de Vale de Arca olive oil and balsamic vinegar. Place 2 slices of dried Mangalica on a plate. Decorate the plate with wasabi, the sauce and the caper mixture. Quickly fry the tartare on both sides and place it on the dried ham. Sprinkle with Herdade de Vale de Arca olive oil.

Recipes: Mario Polfliet (Bar-brasserie De Post)
Photos: Wouter Van Vooren