Tartare of beef with orange and leek

Since I started this blog I’m constantly thinking about food, how to combine it, what to prepare… No, let’s be honest, I always think about food… A couple of days before I had bought an orange to use its zest in a preparation, and was left with ALL the rest of the orange, which was quite a bit. I used some of the orange fillets for a nibble (the one with the crèpes) but still had most of them. So what to do with it?

Ingredients:

• rump of beef
• orange fillets
• leek
• orange pepper
• flat leave parsley
• egg yolk
• garlic
• orange juice
• cognac
• olive oil
• tabasco

Method:

1. cut the meat into very small cubes, but gently;
2. chop the orange fillets and put them into a bowl;
3. add the finely chopped leeks and garlic;
4. the finely chopped flat leave parsley;
5. a shot of tabasco, a small shot of cognac and the juice of the filleted orange;
6. olive oil;
7. add the egg yolk;
8. season to taste with salt, pepper and orange pepper;
9. add the meat and mix gently.