Tartare full of umami: Beef rump in pepper emulsion, topped with Gran Moravia cheese
Bufet's beef tartare relies on the pure flavour of the meat, complemented by Prague ham fat and nutritional yeast. Bufet's chef David Plášil shared his unusual recipe with us.
For about 4 servings
Ingredients:
- 500 g 500 beef back
- 50 g fat from Prague ham
- 5 g of nutritional yeast
- 7-8 g salt (approx. level teaspoon, but prefer to salt gradually and taste)
To serve:
- pepper emulsion on the bottom of the plate
- pickled pepper (whole or crushed)
- whole Gran Moravia cheese for grating
- bread for toasting
- brown butter
Procedure:
- Clean and cut the meat into smaller pieces suitable for the grinder. In the same way, prepare the Prague ham fat.
- Grind the meat together with the fat to a medium coarseness - thanks to this, the flavours will be beautifully combined in the base and the tartare will have an ideal consistency.
- Add the nutritional yeast and salt to the meat. Mix thoroughly but gently with your hands or a fork, until the flavours combine and the meat starts to stick slightly.
- Cover the mixture with clingfilm and leave for 20 minutes in a cool place.
- Create a thin layer of pepper emulsion on the base of your plate.
- Top with a portion of the tartare.
- Sprinkle the meat with pickled pepper to add spice and acidity.
- At the end, sprinkle everything with freshly grated Gran Moravia cheese. Serve with toast spread with brown butter.
Tip: Pepper emulsion is not the same as pepper sauce. It's a delicate, emulsified layer of flavour that is spreadable, working as an aromatic base under meat, fish or vegetables. How to prepare it quickly and easily?
Pepper emulsion
Ingredients:
- 1 tbsp freshly crushed black pepper
- 1 tablespoon water or slightly acidic ingredient (a few drops of wine vinegar or lemon)
- 2-3 tablespoons of vegetable oil
- a pinch of salt
Procedure:
- Briefly dry heat the pepper in a frying pan or a saucepan. Do not roast, just heat enough to release the aromas. Once it starts to smell, remove it.
- Transfer the pepper to a bowl or other smaller container, add water (or the acidic component) and start stirring with a whisk or fork.
- Whisk in the oil, drop by drop, and keep stirring. The mixture starts to thicken and unite - that's exactly the moment, when the emulsion forms.
- Just slightly season with salt. The emulsion should taste purely of pepper, not salty.
