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BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

Cooking with

Robert Hudak

Restaurant: Salamandra Resort
WWW: www.salamandra.sk/
Address:

A little piece of Switzerland hidden in central Slovakia. This is what you could call the Salamandra Resort in Hodrus-Hamry. Above the hotel stretches a ski slope and right in front of it lies the Hornohodrušský tajch. Those who want to combine silence, the charm of greenery for walks and swimming in the open air will certainly find the right atmosphere here. We, however, came to hunt for a new secret recipe from master chef Robert Hudak. In his own words, Robo is living the American dream. He started out in the kitchen on a cruise ship and fortune has been with him from the start. He befriended a Slovakian chef, and he and his colleagues mentored, taught and perfected his cooking. After a few years as a chef, he was already running his own kitchen on the ship. He finished his world cruise after 4 years and anchored alongside Executive Chef Martin Korbelic in the kitchen of Salamadra Resort. When cooking, he enjoys learning and perfecting new gastronomy, but always comes back to simplicity, beauty and good tasting food. He revealed to us the recipe for the most requested dish for an evening beer - Beef Tenderloin Tartare with Roasted Garlic Puree.

Raw materials

Beef tenderloin 800g
Salt 2g
Pepper 1g
Worcestershire sauce
Ketchup 30g
Mustard 30g
Pickle 80g
Capers 30g
Quail egg 10g
Garlic 300g
Sour cream 50g
Chives and thyme 50g
Olive oil 20g
Walnuts 30g
Parmesan 30g
Shallots 200g
Sugar 30g
Red cooking wine 100ml
Chilli
Bread

How to do it

Meat

Mix the finely scraped beef tenderloin meat with finely chopped pickled cucumber, capers, shallots and chilli, add ketchup, mustard, Worcestershire sauce, salt and pepper. Mix everything together thoroughly. Fry the shallots in a frying pan, cut into thin strips. Make a caramel with the sugar and add the wine, reduce and season with salt and pepper. Set aside and add the chopped shallots and leave to cool.

Garlic puree

Cut the garlic in half, add thyme, salt and pepper, roast in the oven in olive oil at 120°C for about 30 minutes. Then squeeze out the garlic, mix with sour cream, blend and season.

Chive pesto

Put chives, olive oil, garlic, salt, pepper, walnuts, parmesan in a blender. Blend everything, season and spread on the toast, which we baked in the oven.

Products used

26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE

The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.

Cooking with

Vladimír Rybár

Restaurant: Hotel Tennis
WWW: www.hoteltenis.sk/
Address:

Find out more

4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE

Raw materials

How to do it

Meat

Garlic puree

Chive pesto

Products used

Vienna cutlery - 30 piece set

Vegetable knife 8,5 cm Profi-Line…

Meat knife 20 cm Profi-Line

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