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Steak Tartare on Sweet Potato & Glazed Shallots

Name: Steak Tartare on Sweet Potato & Glazed Shallots
Prep time: 20 min

Preparation

20 min

Serves

Ingredients

Glazed vegetables:

2 Tsp Olive oil

1 ⅓ Cups Sweet potato

½ Cup Red onion

½ Cup Water

A pinch of Salt

1 Tsp Brown sugar

2 Scoops ThickenUp® Clear

Dressing:

1 Tsp Olive oil

1 Tsp Red wine vinegar

½ Tsp Mustard

Pinch of Salt

¼ Tsp Tabasco sauce

½ Tsp Sweet paprika

½ Tsp Brown sugar

1 ½ Tbsp Water

1 Scoop ThickenUp® Clear

Tartare:

5.6 oz Beef tenderloin or top round

Glazed Vegetables:

1. Peel the sweet potato and the onion. Cut the sweet potato into ¹⁄₁₆-inch slices and chop into small pieces. Boil for 10-12 mins. Strain and set aside for later.
2. Chop the onion for 2-3 seconds at a time in the blender until ⅛-inch pieces are obtained. Sauté in olive oil until golden, add brown sugar and salt and caramelize.
3. Add the boiled sweet potato and sauté for 2 mins.
4. Blend in the blender for 3 seconds at a time with ½ cup of water and 2 scoop of ThickenUp® Clear until you reach the desired consistency^Ŧ and a smooth texture (no lumps). Set aside for later.
Dressing:

5. Blend all the dressing ingredients thoroughly with 1 scoop of ThickenUp® Clear. Then add the water and blend again. Set aside for later.
Tartare/Beef Tenderloin:

6. Put the meat in the freezer beforehand. This helps to break down the muscle fibers and makes it easier to blend. Remember to defrost the meat before cleaning it.
7. Clean the meat by removing any fat. Use a knife to chop the meat into small pieces. Put the meat in a blender and blend it for 3 seconds at a time until you get pieces that are about ¹⁄₁₆ inch in size.
8. Mix the meat with the dressing. Leave in the fridge for 20 mins to let thicken and you reach the desired consistency^Ŧ .
Presentation:

With the help of a food mold, present one layer of vegetables first and then the steak tartare.