Beef Bavette Tartare with Vegetables & Mustard Egg Mousse

INSTRUCTIONS

Prepare the beef flank tartare:

• Finely chop the flank steak.
• Add the shallots, gherkins, and parsley.
• Season with salt and pepper. Set aside in a cool place.

Prepare the green vegetables:

• Bring a large pot of salted water to a boil.
• Add the fava beans, green beans, snow peas, and peas and cook until tender but still crisp (3–5 minutes depending
  on the vegetable).
• Drain and immediately plunge into a bowl of ice water to stop the cooking and preserve the color.
• Cut or trim longer or thicker green vegetables so that they are easy to eat and look attractive when plated.
• Gently toss with olive oil, salt, and pepper.

Prepare the Clovis mustard egg mousse:

• Blend the hard-boiled eggs with the Clovis Dijon Mustard.
• Whip the cream (15–20 cl) into whipped cream and gently fold into the egg and mustard mixture.
• Adjust the seasoning.

Plating:

• Place the beef tartare in the center of the plate.
• Add the green vegetables around or on top as a salad topping.
• Place a quenelle or dome of Clovis Mustard egg mousse on top to add creaminess and color.