Tatar with Tomatoes

Ingredients

• 1 onion
• 1 anchovy fillet
• 2 tbsp capers
• 1 handful basil
• 400 g beef tenderloin (trimmed by butcher)
• 1 tbsp Worcestershire sauce
• Salt
• Cayenne pepper
• 40 g pine nuts
• 250 g cocktail tomatoes
• 4 tbsp green pesto
• 1 tbsp Olive Oil
• arugula (for garnish)

Instructions

1. 1.

   Peel the onion and dice it finely. Rinse the anchovy, pat dry, and chop with the capers. Wash the basil, pat dry, and roughly chop. Mix the meat, anchovy, capers, basil leaves, and Worcestershire sauce; season with salt and cayenne pepper. Form into small firm balls.

2. 2.

   Toast the pine nuts in a pan without oil until fragrant, then remove from heat.

3. 3.

   Wash the tomatoes and halve them. Arrange the tartar balls on plates with the tomatoes. Mix the pine nuts with pesto and olive oil, drizzle over the dish, and garnish with arugula.

4. 4.

   Serve with fresh ciabatta if desired.