Fast food for a gentleman 3.0 – Sooted tartar on calf

Chef Mikael Einarsson is a gastronomical hero. You will find him as the gastronomical leader chef @ Björn Franzéns new stylish Brasserie Astoria in Stockholm. Here’s his take on a version of the classic steak tartar but with an elegant twist!

Sooted tartar on calf thighs with wild shoots & capers cream

PRODUCE

Soot meat is made in an extremely hot & dry cast iron pan.

• 200 gr calf thighs
• wild shoots, such as wild oregano, yarrow, dandelion leaves, fragrant violet & blackcurrant leaves.
• 2 tablespoons finely chopped chives
• 2 tablespoons olive oil
• 1/2 cistron, finely shredded shell
• salt & pepper