Niçoise Beef

Niçoise Beef

Niçoise Beef

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

March 31, 2012

Cuisine

Season & Occasion

serves for

4

total time

0 HR 50 MIN

ingredients

Beef
600 g of tenderloin, Fassona variety
Extra-virgin olive oil
50 g
Chive
To taste
Scallion
35 g, chopped
salt
To taste
Pepper
To taste
Quail eggs
4
Green beans
50 g
Purple potato
100 g
Yellow potato
100 g
Red Tropea onion
80 g
Black taggiasche olives
12
Snow peas
80 g
Anchovy
30 g
Camona tomato
4
Mixed sprouts
1 tub
Anchovy
120 g
Scallion
60 g
Olive oil
90 g
Mayonnaise
90 g
salt
To taste
Pepper
To taste

Preparation

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

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

Green beans and snow peas
Blanch in boiling waters and then cool in iced water.

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

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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