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.