INGREDIENTS

Coffee oil

100ml rapeseed oil

4 tbsp coffee beans, ground

Beef tartar

400g beef filet, finely diced

4 tbsp raspberry mustard

2 tbsp coffee oil

2 tbsp soy sauce

1 pinch Szechuan pepper, finely ground

2 tbsp pickle liquid

salt

Beetroot pickles

250ml apple vinegar

170ml water

100g sugar

1 heaped tbsp salt

½ tbsp coriander seeds

2 star anise

1 tbsp ginger, cut into slices

1 tbsp Szechuan pepper

3 big beetroots, cut into fine slices

Mousse

240ml cream

1 tbsp coffee beans, ground

1 tsp cardamom, ground

1 tbsp reduced beetroot juice

1 gelatine leaf, soaked

100g sour cream

1 pinch salt

4 tbsp reduced beetroot juice

20 red shiso leaves

METHOD

For the coffee oil, heat the rape seed oil to 70C. Add the coffee, cover and let infuse for 3 hours, then strain.

Marinade the beef with all ingredients and season to taste.

For the pickle marinade, mix all ingredients and boil. Let infuse for 1 hour, then strain through a sieve, boil again and pour the hot mixture over the beetroot slices.

For the mousse, mix the cream with coffee and cardamom, then close and let infuse in the fridge for 12 hours. Pass through a fine sieve and whip. Heat up the beetroot juice and dissolve the gelatine in it. Add the sour cream and 1 tbsp of the whipped cream and stir in with a whisk. Then fold in the rest of the whipped cream with a rubber scraper and taste.

Mix the reduced beetroot juice with the rest of the coffee oil and 4 tbsp of the pickle liquid. Season the vinaigrette with salt and pepper. Serve the tartar with metal rings. Add the mousse, beetroot pickles and shiso leaves and drizzle with vinaigrette.

Images ©Michael Wissing, AT Verlag /www.at-verlag.ch