Veal Tartare with Avocado and Tomato

Ingredients

• 150 g Veal fillet (Cut into small dice about 5 mm)
• 2 units Tomatoes (Core and cut into dice)
• 1 units Avocado (Cut into dice, drizzle with lime juice to prevent oxidation)
• 2 units Lime (Juice of the first for the vinaigrette, the second for the avocado)
• 10 g Fresh coriander (Finely chopped)
• 15 ml Extra virgin olive oil (For the vinaigrette)
• 5 ml Balsamic vinegar (For the vinaigrette)
• 5 g Whole grain mustard (For the vinaigrette)
• to taste Spices (salt, pepper, Espelette pepper) (Season the vinaigrette)

Instructions

1. Cut the veal

   On the board, cut the veal fillet into small dice about 5 mm. Ensure the pieces are uniform for a pleasant texture.

   Time: PT10M

2. Prepare the vinaigrette

   In a bowl, pour the olive oil, balsamic vinegar, whole grain mustard, juice of the first lime, the spices and the chopped coriander. Whisk until a homogeneous emulsion is achieved.

   Time: PT5M

3. Coat the veal and refrigerate

   Pour the vinaigrette over the veal dice, gently mix to coat each piece well. Cover the dish and place in the refrigerator for at least 30 minutes.

   Time: PT2M

4. Chill time

   Let the veal marinate in the fridge for 30 minutes.

   Time: PT30M

5. Prepare the avocado

   Cut the avocado in half, remove the pit, scoop out the flesh and cut into dice the same size as the veal. Immediately drizzle with lime juice to prevent oxidation.

   Time: PT5M

6. Prepare the tomatoes

   Core the tomatoes, discard the juice, then cut into dice similar in size to the other ingredients.

   Time: PT5M

7. Assemble the tartare

   Remove the veal from the refrigerator, add the avocado and tomato dice, gently mix to distribute colors and flavors.

   Time: PT2M

8. Plating

   Place the tartare on a flat plate. If you have a ring mold, position it in the center and press lightly to obtain a neat shape, then remove it carefully.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

32 g

Carbohydrates

18 g

Fat

29 g

Fiber

8 g

Ingredient Substitutions

• Instead of Veal fillet: Beef fillet, Chicken cutlet
• Instead of Tomatoes: Cherry tomatoes
• Instead of Avocado: Mango, Green apple
• Instead of Lime: Yellow lemon juice
• Instead of Fresh coriander: Flat parsley
• Instead of Extra virgin olive oil: Canola oil
• Instead of Balsamic vinegar: Red wine vinegar
• Instead of Whole grain mustard: Dijon mustard
• Instead of Spices (salt, pepper, Espelette pepper): Paprika

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Spoon or spatula
• Flat plate or plating plate
• Ring mold (optional) (optional)

Critical Steps — Do Not Skip

• Coat the veal with the vinaigrette and refrigerate for 30 minutes
• Dice the avocado and protect it from browning with lime juice
• Gently mix the final tartare to avoid crushing the pieces

Chef Tips from the Video

• Use a very sharp knife to obtain perfectly clean dice, which improves the tartare's texture.
• Add a pinch of Espelette pepper for a slight heat without masking the delicate flavors of the veal.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 24 hours.

Freezer: Not recommended, the avocado texture would deteriorate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette and marinated veal ahead of time (up to 2 hours) and keep refrigerated.
• Dice the avocado just before plating to prevent browning.