Hand-chopped beef tartare with rocket and wholemeal toasts

Ingredients

For 1 serving

• Beef tenderloin130 g
• Whole wheat bread60 g
• Arugula40 g
• Cherry tomatoes120 g
• Capers5 g
• Shallot10 g
• Mustard1 teaspoon
• Lemon juice10 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, mustard,

Method

1. With a very sharp knife cut the fillet into slices, then into strips and finally into tiny cubes; keep chopping with the blade until the meat is finely minced. Work on a cold board and quickly, so the meat stays fresh.
2. Very finely chop the shallot and the rinsed capers and mix them into the meat with the mustard, lemon juice, half the oil, salt and pepper; stir well and taste.
3. Toast the sliced wholemeal bread in a dry frying pan over medium heat for 1–2 minutes per side, until crisp.
4. Wash the rocket and cherry tomatoes, halve the tomatoes and dress with the remaining oil and a pinch of salt.
5. Serve the tartare, shaped in a ring or a mound, with the toasts and the salad.