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Mini taco with tartare, beef and parsley

Appetisers
Mealtype
00
Hour
15
Min
Medium
Difficulty

Warm the plain waffles in an oven at 180ºC until soft and press onto a narrow cylinder to create a taco shape. Cut the beef (steak or pelée royale) into equal cubes and season to taste with chilli sauce, mustard, egg yolk and soya sauce. Spread the meat over the Butter Crisp taco. Rinse the capers and arrange on the meat. Sprinkle some freshly ground black pepper and garnish with shaved Pecorino cheese and finely chopped parsley leaves.

 

 

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Ingredients

  • 4 Butter Crisps

  • 120 g beef

  • 8 salted capers

  • 4 parsley leaves

  • a few drops of Worcestershire sauce

  • a few drops of chilli sauce

  • 1 tsp mustard

  • ½ egg yolk

  • soya sauce to taste 

  • 100 g Pecorino cheese

  • black pepper

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Warm the plain waffles in an oven at 180ºC until soft and press onto a narrow cylinder to create a taco shape. Cut the beef (steak or pelée royale) into equal cubes and season to taste with chilli sauce, mustard, egg yolk and soya sauce. Spread the meat over the Butter Crisp taco. Rinse the capers and arrange on the meat. Sprinkle some freshly ground black pepper and garnish with shaved Pecorino cheese and finely chopped parsley leaves.

 

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