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Recipes: Las Vegas Restaurants

by Our Editors

BAZAAR MEAT:

Recipe-BAZAAR-MEAT-beefsteak-tomato-tartare-CREDIT-Jeff-Heilman-1024x775

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.

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