600 gr deboned and deveined veal Limousin finely diced

*****************************************

 The cut of meat used was rib eye. For these types of recipes filet, rump steak, sirloin etc. will work well. Υou need a tender piece of meat and tissue free.

Limousin is one of the best European breeds of cattle. It provides lean meat, and I believe it’s an excellent choice for people that don’t appreciate pronounced umami flavours.

*****************************************

1 avocado peeled, cored and thinly diced

2 shallots, peeled and finely chopped

3 tbsp of olive oil

2 tbsp soy sauce

1 tbsp chilli flakes

Juice from one lemon

A few leaves of fresh coriander thinly sliced

30 gr caviar

Place all ingredients, except caviar, in a mixing bowl.

Place a 16 cm pastry round on a plate. Empty the tartar mixture in the circle and spread and flatten it out with the back of the spoon. When well pressed, remove the circle delicately.

Garnish with the caviar in the centre.

Bon appétit!

What wine we will choose: 

Anyone who has not tried versions of tartar with sea breeze, should do so.

Tartar on its own, since we are talking about raw meat, does not need wines with tannins that will be combined with the meat proteins, and it does not require the aromas of the barrel that in a roasted piece of meat will offer delicious harmony. Generally, we prefer white wines with medium and upper body and high acidity that will refresh our palette for the next bite.

Tip: The filling of the tartar will lead us to the choice of wine and is the element that, if appropriately combined, will give us harmony.

Here we have an excellent piece of meat that is the perfect base for the tartar with a spicy-salty filling that, together with the caviar, enhances the whole taste experience. So we will choose a wine with the character and quality that will support all the fine ingredients of the dish. So stinginess does not fit here.

Avoid reds and look up to whites with high acidity and minerality or non-vintage champagnes if we insist on rosé, then only high-quality Provence style.

Try it with the aristocratic Cuvée Monsignori and thank me later.