Saturday, August 15 2020


Beef Tatar

Update: September, 17/2017 - 09:00
chef Hoàng Nguyên
Viet Nam News

with chef Hoàng Nguyên from Mövenpick Hotel Hanoi

Sample a bite of one of the hotel’s finest dishes. Enjoy!

Ingredients: serves 1

500g pepper white whole

40g cherry tomatoes

80g brioche toast

40l steak tatar sauce

130g frozen beef meat tatar

18g cocktail gherkins

10g butter

10g red onion

7g spring onions

12g caperberries with stalk

1g salt

1g olive oil,

1g extra virgin

1g adji cress



-         Remove the defrosted tatar meat mixture from the packaging and place in a bowl.

-         Add the tatar meat sauce, salt and pepper. Mix well with a whisk and season.

-         Using a brush, make a creative design on the plate, with the Balsamic cream.

-         Arrange the tatar using a 10 cm ring. Spread evenly. Use a fork to draw lines on the top.

-         Garnish with cocktail gherkins, capers, black olives, cherry tomatoes, spring onions, chopped red onions and parsley.

-         Serve the brioche toast slices and table butter separately.

You can sample the dish at Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 24 38 22 28 00 ext. 6133. 



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