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6 Servings
400 gr beetroot
1 tbsp olive oil
1 small, chopped onion
7-10 gr chopped ginger
500 ml vegetable stock
150 gr cream
50 gr parmesan cheese
1 tsp poppy seeds
100 gr beef filet
1 small, chopped shallot
1 tsp chopped chives
1 tsp chopped leaf parsley
tabasco sauce
salt & freshly ground black pepper
zest of 1 organic lime
Garnish: a few chive blades
Allergens are marked in bold
Step 1
Wash, dry and chop beetroots. Heat up oil in a pot and sauté beetroots, onion and ginger. Deglaze with vegetable stock and allow to simmer in a closed pot for around 20 minutes.
Step 2
Pre-heat your oven to 140°C CircoTherm. Grate parmesan. Sprinkle parmesan to 8 cm Ø circles on a non-stick baking tray. Sprinkle poppy seeds on the parmesan circles. Bake for ca. 7 minutes on shelf position 3 until the parmesan is golden. Carefully place your parmesan crisps with a ladle on kitchen paper to let some of the fat drain off.
Step 3
Chop the beef filet finely with a sharp knife. Mix with shallot, chives and parsley and season with tabasco, salt and pepper. Keep refrigerated.
Step 4
Blend the soup with a mixer and add cream. Season with salt and pepper. Fill soup in glasses and semi-cover each glass with a parmesan crisp. Form appetizing small heaps of tatar and carefully place a bit on each parmesan crisp.
Step 5
Garnish with two blades of chive and some lime zest.
Serve immediately.
We suggest: NEFF CircoTherm®
NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels
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