highlights | Das Magazin der Leonardo Hotels München | Ausgabe 12

SteakTartare

Our head chef recommends… For Grzegorz Wardecki, our well-travelled head chef at the Vitruv restaurant at Leonardo Royal Hotel Warsaw, there is nothing better than a fusion of Polish and Italian cuisines. A native of War- saw, he began his career in 2001. Tra- velling across Europe taught him not only the unique characteristics of re- gional cuisines, but also gave him ex- tensive experience in hotel manage- ment. Ever since 2018, the 33-year-old chef has been sharing his wisdom with the Vitruv team, where the restaurant offers a selection of Polish and interna- tional dishes, blending the classic with the modern. Steak tartare has a unique

flavour which combines tradition and simplicity. While its origins are unknown, the dish is popular the world over. The one constant for an exceptional steak tartare is fresh meat of excellent quality. Ingredients (for 4) : 400 g fillet of beef, 120 g finely chopped onion (white or red), 80 g hazelnuts, 15 ml olive oil, 120 g capers, 120 g finely chopped dill gherkins, mustard, salt, pepper, fi- nely chopped anchovies (optional) Preparation: Wash the fillet of beef and pat dry. Carefully remove any ten- dons and skin and chop very finely: first cut the fillet into small cubes with a large, sharp knife then mince finely. Chop the gherkins, onions and capers finely as well. Add the minced beef to a medium-sized bowl with the mu- stard, olive oil, gherkins, onions, capers and a little water, and mix well. Finely chopped anchovies can also be added at this point if desi- red. Season the meat mixture

To serve, form the tartare into small cakes using a metal chef's ring. Drizzle the hazelnut cream onto the plate in lines. Garnish with dried vegetables and pea shoots, and serve immediately.

Guten Appetit…!

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with salt and pepper. Blend the hazelnuts with a little olive oil in a mixer until you get a creamy consistency.

Recipe 25