Frans
Steak Tartare
Saffron & Spice
Ingredients
2 s
- 250 g very fresh beef tenderloin, hand-cut into 3 mm cubes (do not mince)
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp capers, finely chopped
- 1 small shallot, very finely diced
- 2 tbsp cornichons, finely chopped
- 1 tbsp Worcestershire sauce, 1 tsp Tabasco
- 2 tbsp extra-virgin olive oil
- Salt and white pepper, fresh chives finely chopped
- Toasted rye bread and frites to serve
Preparation
- All equipment and ingredients must be cold. Dice the beef by hand - this is essential for proper texture.
- In a cold bowl, mix mustard, egg yolks, capers, shallot, cornichons, Worcestershire, and Tabasco.
- Drizzle in olive oil while stirring to create a loose dressing.
- Gently fold in diced beef. Season to taste with salt and white pepper. Work quickly.
- Taste and adjust - it should be well-seasoned, tangy, and slightly mustardy.
- Plate using a ring mould: press firmly, then remove. Top with chives and a soft raw egg yolk.
- Serve immediately with toasted rye bread and frites.