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Mix the egg yolk with the mustard, balsamic vinegar, salt and pepper. Slowly add the rapeseed oil while stirring continuously to get a mayo.
Fry the panko in a non-stick pan without any fat until golden brown. Then, add the pepper, salt and olive oil. Leave the mixture to cool.
Season the beef fillet with olive oil, mustard, lemon zest, salt and pepper.
Prepare the beef tatar in a ring, cover with some pepper crumble, dot with a little mayo and place the Baeri Exclusive caviar on it.
Garnish with cress.
 |
Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |
Ingredients
Directions
Mix the egg yolk with the mustard, balsamic vinegar, salt and pepper. Slowly add the rapeseed oil while stirring continuously to get a mayo.
Fry the panko in a non-stick pan without any fat until golden brown. Then, add the pepper, salt and olive oil. Leave the mixture to cool.
Season the beef fillet with olive oil, mustard, lemon zest, salt and pepper.
Prepare the beef tatar in a ring, cover with some pepper crumble, dot with a little mayo and place the Baeri Exclusive caviar on it.
Garnish with cress.
|
Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |