Steak tartare with kohlrabi and lovage vinaigrette

Ingredients

• 300 g beef tenderloin or bavette, good quality
• 1 small kohlrabi
• 1 shallot, very finely minced
• 1 tablespoon capers, finely chopped
• A few drops of Worcestershire sauce
• Fleur de sel and freshly ground black pepper
• For the lovage vinaigrette:
• 1 tablespoon fresh lovage, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Optional: a few thin radish slices and fresh lovage sprigs for garnish

Instructions

1. 1

   Start with the lovage vinaigrette: combine 1 tablespoon finely chopped fresh lovage, 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar and 4 tablespoons good olive oil in a small bowl. Whisk well with a fork until smooth. Season with salt and pepper and chill.Peel the kohlrabi and slice it very thinly into rounds or strips using a mandoline or a sharp knife. Place the strips in ice-cold water to keep them crisp and fresh. Leave for 10 minutes, then pat dry.Finely chop the beef with a sharp knife into small cubes of about 3 mm. Preferably use beef tenderloin or bavette of good quality. Don’t make the meat too fine: a bit of texture makes the dish much more enjoyable to eat.In a cold bowl, mix the chopped beef with 1 teaspoon chopped capers, 1 shallot (very finely minced), a few drops of Worcestershire sauce and a small splash of the lovage vinaigrette. Season with salt and freshly ground black pepper.Form the tartare using a metal ring in the center of each dinner plate. Press down lightly and carefully lift off the ring.Arrange the kohlrabi strips around and lightly on top of the tartare. Drizzle the lovage vinaigrette generously over the tartare and the plate.Garnish with a few fresh lovage sprigs or leaves, a pinch of fleur de sel and optionally some thin radish slices for extra color. Serve immediately.