Beef Tartar with Oxtail Jelly, Wasabi Mousse, Beet Root and Caviar

Check out this stylish recipe for beef tartar from Jeroboam the three Michelin star restaurant at the Ritz-Carlton Hotel, Moscow.  Click here to read our interview with the hotel's chef - Nicolas Courtois.  

Method
Wash the Beet roots and cook them soft in a stock of water, salt, sugar, caraway, and vinegar. Slice the cooked Beet Roots in cubes and marinate with Raspberry vinegar, Nut oil, Salt, pepper and sugar.

Heat up the oxtail consommé and give the softened gelatin inside flavor with salt and white pepper.

Take 10 ring-forms (size 5 to 10 cm), cover the groundside with plastic foil.

Fill the consommé- jelly inside and put the forms in the fridge so the jelly can get hard.

Take a smaller circle cutter and stick out the jelly in the middle so that on the sides is still 2-4 mm jelly left, put in the hole in the middle one spoon of liquid jelly and put the forms back in the fridge.

Clean the beef tenderloin from skin and too much fat, slice Tartar of it and put it in a bowl,

Add small sliced cornichons, capers, parsley, and poached onion cubes.

Season the Beef Tartar with salt, white pepper, Dijon mustard, Ketchup, Tabasco, Worcester sauce,  Lemon jus, and olive oil, mix all together and fill the Tar-Tar in the prepared jelly forms. Cover the Tartar with liquid jelly and put it back in the fridge.

Take the Wasabi make it with one spoon water warm and dissolve the softened gelatin in it.

Whip the cream and mix together with wasabi, season with salt fill it in a bowl and put the wasabi mousse for 1 hour in the fridge.

Cut the Beef Tartar carefully out of the forms and place it in the middle of a plate.

Arrange the Beet root salad and the wasabi mousse around it and put some caviar on the Tartar