Beeftatar with Radishes and Bloody Mary

For the Beeftatar with radish and Bloody Mary, first cut beef tenderloin into fine, small cubes and place in a bowl.

Peel the onion and cut into small cubes, then boil 500 ml of water, put the onion in a sieve and rinse well with the boiling water, then rinse cold, drain and add to the beef fillet.

Wash the radishes well and cut into small cubes, finely chop the parsley.

Mix fillet, onion, radishes and parsley, add tomato juice and chopped parsley and season with salt, nutmeg and TABASCO® Chipotle Sauce.

For the Bloody Mary, mix tomato juice, vodka and remaining ingredients and pour into small glasses with ice cubes.

Toast bread until golden, arrange tartare on plates, garnish with fresh cress and serve Beeftatar with radishes and Bloody Mary.

Preparation Tip:

Beeftatar with radishes and Bloody Mary can also be served with Virgin Mary (without alcohol).

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