Laugen Beef Tartare Coated with Alpine Crispbread, and Mustard-Chive Sauce

Adapted by
July 2011


25 grams pickles, finely chopped
15 grams shallots, finely chopped
15 grams capers, finely chopped
1 anchovy fillet, finely chopped
15 grams mustard
50 grams ketchup
25 grams olive oil
cayenne pepper
Beef Tartare
300 grams rump steak, finely chopped
Mustard-Chive Sauce
1½ tablespoons Pommery mustard
½ teaspoon sweet mustard
½ teaspoon Dijon mustard
Salt and freshly ground pepper
Sherry vinegar
To Assemble and Serve
100 grams grated Schüttelbrot (Alpine Crispbread)
Seed oil


For the Marinade:
Combine all the marinade ingredients, and mix together. Reserve.

For the Beef Tartare:
Combine the beef tartare with the Marinade. Mix well and season to taste. Reserve.

For the Mustard-Chive Sauce:
Combine the mustards, salt and pepper, vinegar and chives with enough mayonnaise to thicken.

To Assemble and Serve:
Form small patties from the marinated Beef Tartare. Coat the patties with flour, egg, and grated Schüttelbrot. Heat the seed oil and fry the patties until golden brown. Serve with the Mustard-Chive Sauce.