Tartar with Roquefort

On my third trip with #Kultour I went to Roquefort to see how Roquefort cheese is made. As some of you saw in the "behind the scenes" in the latest Vlog, I was really in the town of Roquefort. It was incredible to see the natural caves where the bacteria comes from and how this famous cheese is made.

The boys asked me to make a recipe that includes Roquefort cheese, and since the weather is getting warmer I thought why not make a fresh tartar? With a twist, though! I didn't want to make it in the regular traditional way, but in stead used ingredients like quail eggs and figs.

Ingredients

200 g beef sirloin or tenderloin
1 dl of the fresh cheese Nyr, or use heavy cream or crème fraîche
50 g Roquefort cheese
2 fresh figs
1 tbsp sugar
1 tsp butter
6 quail eggs
1 tsp olive oil
Salt & pepper

The most important thing when you are making a tartar is the meat. Always use sirloin/tenderloin and get it from your trusted butcher. Cover the meat and place it in the freezer until it is a bit hard outside. This will help when cutting it. Cut the beef in roughly 0.5 cm dices. Cover and place on the fridge so it doesn't get warm again. I like to add a little bit of olive oil to it. 

Warm a pan with some butter. Cut the figs in boats and place them on the pan. Add sugar and let it caramelize on low heat. Remember to stir once in a while. In a bowl mix the cheese and cream until it is blended.

Plate the meat in a nice circle. Open the quail eggs. Do not crack them as they are very fragile. Pinch a whole on the top of the egg with a fork and start peeling the egg slowly. Use your hands to separate the yolks from the egg whites. Add the figs over the tartare and decorate with the roquefort cream, egg yolks and some green herbs. I used ramsons.