Steak tartare with a St.Bernardus mayonnaise
For the mayo: 1 egg, 1 tbsp. mustard, 300ml rape seed oil, a dash of St.Bernardus Tripel, pepper, salt
For the tartare: 200g beef (for example 'bavette'), 2 tsp sesame seeds, pepper, salt, a few leaves of watercress, olive oil, one shallot, 1 tbsp. of capers, 1 pickle, dark multi-grain bread, thyme, one clove of garlic, rosemary
How to prepare
Stick the meat in the freezer for half an hour to make it easier to cut. Place a mixing bowl in the fridge.
Take a tall measuring cup and add the egg, the mustard and the rapeseed oil. Season with pepper and salt.
Prepare a mayonnaise using the hand blender. Start at the bottom and work your way up slowly until you have a thick mayonnaise. Add a dash of the tripel to taste. Transfer to a piping bag and chill.
Finely chop the shallot, capers and pickle. Transfer to the chilled mixing bowl.
Remove the meat from the freezer. Make sure that your knife is razor-sharp. Cut the meat into slices, then into strips before dicing it. Place in the mixing bowl and blend. Season with pepper and salt.
Cut out a circular shape (or a different shape) from a slice of bread. Briefly fry in olive oil with a clove of garlic, rosemary and thyme. Remove from the frying pan and pat dry with a piece of kitchen roll.
Spoon the tartare onto the piece of toast once it has cooled down slightly. Garnish with watercress, mayonnaise and sesame seed.