How to Make a French-Style Steak Tartare
Egg yolks: 1
Vegetable oil: 1/3 cup
Mustard: 1 tbsp
Capers: 2 tbsp (chopped)
Salt and pepper: To taste
Egg yolks: 1
Fine salt: ¼ cup
Caster sugar: ¼ cup
Tempura batter: 1/4 cup tempura mix.
Sparkling water: San Pellegrino water
Marine plankton: 1 tsp plankton powder.
Vegetable oil: 1 cup
Mustard: 1 tbsp
Sherry vinegar: 3 tbsp
Extra virgin olive oil: 6 tbsp.
Roma tomatoes: 1 (peeled and diced)
Red onion: 2 tbsp (diced)
Garlic: ½ tbsp
Brown sugar: ½ tbsp
Balsamic vinegar: 1 tbsp
Coriander: 1 tbsp (chopped)
Olive oil: 1 oz
Baby gems: 2
Vegetable oil: 1 oz
Shallots: 1
Rice vinegar: ½ cup
Water: ½ cup
Caster sugar: ½ cup
Bay leaf: 1
Coriander seeds: 1 tsp
Star anise: 1 pc
Cinnamon: ¼ pc
Veal: 8 oz veal tenderloin (diced)
Gherkins: 4 (diced)
Shallots: ½ (diced)
Lemon zest: ¼ lemon
Chives: ½ bunch (diced)
Radishes: 1 (sliced)
Worcester sauce: to taste
Tabasco: to taste
Sourdough: 2 slices sourdough bread (grilled)
Watch chef Romain Avril make steak tartare and then take this classic French dish to a whole new level, substituting raw veal for beef, plus many more secrets.
Our Secrets of French Cuisine series brings you incredible tips and tricks, straight from the chef’s kitchen. Master classic French recipes, updated with a modern twist.
Steak tartare is a deceptively simple meat dish that is typical of French cuisine in that it allows the ingredient to reach its full potential. Watch chef Romain Avril make steak tartare and then take this classic French dish to a whole new level, substituting raw veal for beef, plus many more tips.
Caper mayo:
In a stainless-steel bowl, whisk the egg yolk and mustard and emulsify with the oil. Season with salt and add the capers.
Cured egg yolk:
Place the egg yolk on top of the salt and sugar mix and then cover it completely with the mixture.
Place in fridge for 2 days.
Rinse and pat dry the yolk.
Dehydrate for 12 hours.
Crispy tempura bits
Mix the tempura mix with the plankton.
Whisk the water into the tempura mix until you obtain the right consistency (thick slurry).
In a saucepan, bring the oil to 350F. Drop your hand in the tempura and let the mix drip from your fingers over the pot of hot oil.
Repeat the process. Let it cook for 1 minute and scoop the bits onto absorbing paper.
Season right away. Set aside.
Sherry dressing
In a stainless-steel bowl, whisk the mustard and sherry vinegar.
Emulsify with olive oil.
Season with salt and reserve.
Tomato jam
In a saucepan, heat up the olive oil and add the onions, sweat them without colour.
Add the garlic and cook for another minute.
Add the tomato and cook for few minutes, sprinkle the brown sugar.
Cook for 10 minutes.
Deglaze with balsamic vinegar and reduce until the mix thickens.
Finish with coriander, cool down and reserve.
Charred baby gem
Split the baby gems in half.
Heat up a cast-iron pan and add the oil.
Char the gems on the cut side.
Take them out of the pan and let them cool down. Set aside.
Pickled shallots
Place all the ingredients except the shallots in a saucepan and bring it up to a simmer.
Let it steep for 5 minutes.
Slice the shallot thin and split the rings.
Pour over the pickling liquid, cool down and reserve.
To garnish
Start mixing the veal with the caper mayo, gherkins, shallots, lemon zest, chives, Worcestershire sauce, Tabasco, salt and pepper.
Split the mix between two plates and top up with some tomato jam.
Garnish with pickled shallots, radish, grated cured yolk and crispy tempura bits, and serve with sourdough and baby gems, brushed with sherry dressing.
