Beefsteak Tomato Tartare
168 grams ketchup
70 grams olive oil
28 grams Savora mustard
12 grams balsamic Modena
200 grams canola oil
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
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.
Mix ketchup with olive oil, mustard, balsamic and emulsify.
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.
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.