Finely chop the meat. Peel and dice the onion and add it to the meat. Separate the eggs and add them to the meat, then add the remaining tartare ingredients. Season with salt and pepper. Gently stir the tartare and leave to sit for a while.
In the meantime, soak the gelatine in cold water.
Combine the natural yoghurt and soaked gelatine sheets in a bowl and stir carefully. Whip the cream until stiff and gradually fold it into the yoghurt mass. Salt. Pour the mousse into moulds and refrigerate until it solidifies.
Serve the beef steak tartare with some yoghurt mousse and buttered bread. You can season the tartare with a little black pepper before serving.
We recommend that you serve this dish with a South Tyrolean Sparkling Rosé.
To complete your subscription, open the email we just sent you and click on the confirmation link.
Can’t find it? Check your spam folder too.
