Recette
Recipe by Matthieu Koenig from the Green Tree in Berrwiller in Alsace
Cooking is a matter of love and sharing. In this spirit, restaurants are happy to share some of their recipes with us, so that sanitary confinement does not rhyme with sadness on our plates!
Matthieu Koenig from l'Arbre Vert in Berrwiller invites you to sharpen your kitchen knives to prepare a dish that fans miss a lot: a good beef tartare!
“A good knife and it goes by itself! says Matthieu Koenig, who is one of those chefs who love everything that is beautiful and good. At l'Arbre vert, the chef and his team surprise with a refined, gourmet cuisine, far from the unique dishes of the village bistro. A cuisine rewarded with a Bib gourmand in the Michelin Guide.
Ingredients for 4 persons :
600 g beef tenderloin (or other lean beef), 2 egg yolks, 1 red onion, 1 bunch of chives, 1 bunch of flat-leaf parsley, 6 gherkins, 1 tablespoon of ketchup, salt, ground pepper, Worcester sauce, tabasco, 3 tablespoons sunflower oil, 1 tablespoon balsamic vinegar, purple radish sprouts.
Method:
Chop the red onion and the chives, coarsely chop the flat-leaf parsley.
Cut the beef tenderloin into small 2mm dice.
Chop the gherkins.
In a salad bowl, combine the beef, onion, parsley, chives and pickles.
Add the oil and balsamic vinegar, salt and pepper then mix.
Season to taste with a few drops of Worcester sauce, tabasco and a spoonful of ketchup, mix again.
Add the 2 egg yolks. Check if the seasoning suits you.
Arrange on a steak-shaped plate, decorate with a few onion rings and purple radish sprouts.
Chef's tip:
Serve with fries and toast.
Serve with a pinot noir from Alsace vinified in red.
Restaurant Koenig
l'Arbre Vert
96 Rue Principale
68 500 Berrwiller
Tel. 03 89 76 73 19.