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Niçoise Beef by Andrea Aprea

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 40MIN
Cuisine

Ingredients

Beef: 600 g of tenderloin, Fassona variety

Extra virgin olive oil: 50 g

Chives: To taste

Scallion: 35 g, chopped

Salt: To taste

Pepper: To taste

Quail eggs: 4

Green beans: 50 g

Purple potatoes: 100 g

Potatoes: 100 g

Tropea onion: 80 g

Taggiasche olives: 12

Mangetout: 80 g

Anchovies: 30 g

Camona tomatoes: 4

Sprouts: 1 tub

Anchovies: 120 g

Scallion: 60 g

Olive oil: 90 g

Mayonnaise: 90 g

Salt: To taste

Pepper: To taste

Nicoise beef by chef Andrea Aprea: a easy Italian recipe for a fresh beef steak tartare with eggs and vegetables.

Method
01.
Beef

Finely knife chop the meat, put into a container and add oil, chives, the chopped scallion, salt and pepper.

02.
Quail eggs

Boil the eggs for 2,5 min and then remove shell.

03.
Green beans and snow peas

Blanch in boiling waters and then cool in iced water.

04.
Tropea onion

Cut the onions into wedges and then boil in red wine and water.

05.
Assembly

Place the beef tartar on the plate with a square pasta cutter.

Then arrange the vegetables on top and, lastly, pour over the sauce.

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