Beef tartare with caviar - Chef of the Year 2020 - Bert Meewis (Restaurant Slagmolen)



· 250 g Black Angus fillet, finely chopped with a knife

· 1 tbsp. finely chopped small capers

· 1 tbsp. finely chopped shallots

· 1 tbsp. chopped parsley

· 1 tbsp. fresh mayonnaise

- A few drops of Worcestershire sauce

- Salt and pepper

- Sour cream seasoned with salt and pepper and lightly beaten.

- Potato pancakes

- 40 g Belgian Osetra caviar


· Mix all the ingredients together and season.

· Divide into metal pastry cutters.

· Press down and smooth.

· Cover with a little sour cream and decorate with the caviar.

· Then place the pastry cutter on the potato cake and remove it.

· Plate up as shown in the photo.

Beer pairing with DeuS, Brut des Flandres bier

DeuS Brut des Flandres has a beautiful golden pale color and a light head foam.

It has a lively initial taste, is really full-bodied with a mild-spicy finish and harmonizes wonderful with oysters and white asparagus.

This beer is a sophisticated aperitif, a delicate pairing with starters and ideal for festive occasions.

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