Every year around January, my company invites their employees and good cooperation partners to a cooking event. This year, we tried out a new location. Instead of one cook, there were two starchefs supervising us. One of them was very funny and outgoing and the other one was rather serious and good-looking – good combination! 😉
As starter, we had mixed salad with steak tartare and parmesam foam. The main dish constisted of venison with three kinds of parsnip and onion-redwine-sauce. And the dessert was a deep-fried semolina dumpling with vanilla sauce, nougat ice cream and some kind of blood-orange “sandwich”.
My task was to handcut the steak tartare. It is pretty easy but it took forever to cut the veal tenderloin first into slices, then stripes and chop them into a tartare-consistency. But it was so tasty! 😉