Chop the filet of beef. Don't make it too fine, add a little bit of olive oil and leave in the fridge, covered until ready to use.
Remove the tarragon leaves from the stalks. Chop the shallot, put both into the magi mix and grind finely. Put in a bowl. Add the vinegar and chicken fond. Mix until well combined. Add the olive oil little by little until it starts to resemble a cream. Keep at room temperature until ready to serve.
Roast juniper berries and caraway seed in dry pan and ground once they cool down in a pestle and mortar.
Cut the second shallot into thin rings. Crumble the rye bread and bake until crispy in some butter.
Adding the sauce to the plate
For presentation:
Use a big cold plate and either make a ring or square of your tartare. Divide rye bread, horseradish and shallot rings over the meat.
Briefly drag the rocket through some olive oil and put 5 rocketleaves in a half circle around the meat.
Drape some of the tarragoncream at the foot of your circle. Sprinkle some of the white spots on your plate with the juniper berry powder
Note
Delicious little dish which is great if you have a beautiful piece of beef. The horseradish here really adds to the dish so while you still have to use it sparingly (it's strong!!) it does bring out the flavors.