cut outt and keep
Recipe Slightly Grilled Beef Tartar Vitality Burger
Chef in focus Chef Punlop Klomtookksing Punlop Klomtooksing Executive Chef, Swissotel Ratchada Bangkok
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1. Finely chop beef tenderloin 2. Season with all spices, herbs and egg yolk to taste 3. Form in a ring mold (same size as a bun) and shape neatly 4. Grill on a hot grill / pan for 30 seconds on both sides (Don’t cook too long or tartar won’t hold together) 5. Tartar is served RAW 6. Toast the burger / brioche bun with the butter on a hot grill or pan 7. Spread the garlic butter on the brioche buns 8. Place the bottom bun on a plate 9. Top with lettuce of your choice
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1 pc Brioche / burger bun 150 grams Beef Tenderloin 1 tablespoon Red shallot chopped 5 grams Capers chopped 10 grams Gherkins chopped 1 pc Egg yolk ½ teaspoon Parsley chopped to taste Sweet paprika powder to taste Salt, white pepper to taste Worcestershire Sauce ½ teaspoon Ketchup ½ teaspoon Dijon mustard to taste (not mandatory) Chili flakes 10 grams butter to toast bun 10 grams garlic butter Lettuce
TheBigChilli
A graduate of the Hotel &Tourism Training Institute, Chonburi, Swissotel Ratchada Bangkok’s Executive Chef Punlop Klomtooksing has extensive on-the-job training. His resumé reads like a who’s who of Thailand’s top hotels. They include Ace Of Hua Hin, the Radisson Blu Hua Hin, Sheraton Hua Hin Resort & Spa, Sheraton Hua Hin Pranburi Villas, JW Marriott Phuket Resort and Spa, Sofitel Luxury Hotel Bangkok, The Westin Grand Sukhumvit Bangkok, The Athenee Hotel, Bangkok, The Peninsula Bangkok, The Capitol Club, The Montien Riverside Bangkok Hotel, The Marriott Resort & Spa Bangkok Hotel, and The Mandarin Oriental Bangkok. “I simply love to cook,” says Chef Punlop. “And nothing makes me happier than having guests who appreciate what my team and I have to offer.”
10. Place the lightly grilled tartar on top of the lettuce with egg yolk on top 11. Cover the top with half of the burger / brioche bun