Topside tartare with Tomasu and sour cream

Ingredients 

One serving

Pickled onion

• 40 g water
• 29 g sugar
• 3 g salt
• 120 g chardonnay vinegar
• 1 onion, chopped

Tartare

• 90 g Holstein beef from the topside
• Pinch of pepper
• 5 g Tomasu Sweet Soy Sauce
• 5 g Tomasu Soy Sauce
• 5 g onion, pickled
• 10 g sour cream
• 3 leaves of nasturtium

Preparation

1. Put the water in a saucepan and add the sugar, salt and vinegar. Bring to the boil and place the chopped onion in the cooking liquid. Let it rest overnight.
2. Place the meat in the freezer for an hour. Cut the meat half-frozen into tartare. Dress with pepper, the soy sauces and the pickled onion. Arrange in a serving ring and finish with a lick of sour cream and a few leaves of Indian cress.

Photography - Heikki Verdurme