BAZAAR MEAT:
Beefsteak Tomato Tartare
Ingredients:
Tomatoes
10 tomatoes
Sugar
Salt
Dressing:
168 grams ketchup
70 grams olive oil
28 grams Savora mustard
12 grams balsamic Modena
Olive PurÉe
Kalamata olives
200 grams canola oil
Plating Needs
7 each romaine leaves
3 tomato seed hearts
1 portion of dry tomato
4 teaspoon tartar dressing
½ teaspoon shallots bruinoise
2 teaspoon cucumber brunoise
½ teaspoon diced chives
Micro coriander bloom
Micro herbs
PROCEDURE
Tomatoes
Blanch tomatoes.
Peel tomatoes.
Cut in quarters and remove seeds.
Put the tomatoes in a silpat (non-stick pan).
Season with salt and sugar.
Put in the oven at 150ºF for 3 hours (flip after 1.5 hours).
Save and cover in blender oil.
Dressing
Mix ketchup with olive oil, mustard, balsamic and emulsify.
Olive PurÉe
1. Dry the olives in dehydrater for 24 hours at 140ºF.
2. Mix 200 grams oil with 200 grams of the dehydrated olives in a blender until smooth.
Plating and Presentation
Mix the tartare, dressing, chives and shallots together in a bowl.
Season mix.
Plate on a round plate using the ring mold.
Garnish with tomato hearts, maldon and dots of olive puree.
Top olive puree with micro herbs and coriander blooms.
Serve with lettuce stuck into dry ice in a bowl.
