Tatar wołowy z polędwicy, marynowane kurki, ogórek, szalotka, pikantna musztarda, suszony pumpernikiel z boczkiem

Beef tenderloin tartare, marinated chanterelles, pickled cucumbers, hot mustard, dried pumpernickel with bacon


  • 300 g beer tenderloin
  • 100 g dry smoked bacon
  • 20 g pickled cucumbers
  • 20 g marinated chanterelles
  • 15 g shallot
  • 2 teaspoons Dijon mustard
  • 15 g pumpernickel
  • 3 tablespoons canola oil
  • salt and pepper to taste


Clean the tenderloin, removing silver skin, chop finely with a knife. Place meat in a bowl, add oil and mustard, season to taste with salt and pepper, mix well. Form meat into small pyramids.

Finely dice the shallot, marinated chanterelles and pickled cucumbers.

Dry the pumpernickel in the over at 50°C for approx. 6 hours. Thinly slice the smoked bacon and dry in oven at 50°C for approx. 8 hours. Mix the dried pumpernickel and bacon into a uniform mass.

Arrange all ingredients on a plate.