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How to Make a French-Style Steak Tartare - The Secrets of French Cuisine

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
0MIN
Cuisine

Ingredients

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. 

Method

01.

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.

Caper Mayo
02.

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.

03.

Crispy tempura bits

Mix the tempura mix with the plankton.

Crispy Tempura
04.

Whisk the water into the tempura mix until you obtain the right consistency (thick slurry).

 

Tempura mix
05.

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.

 

 

06.

Repeat the process. Let it cook for 1 minute and scoop the bits onto absorbing paper.

Season right away. Set aside.

Tempura Mix
07.

Sherry dressing

In a stainless-steel bowl, whisk the mustard and sherry vinegar.
 

Sherry Dressing
08.

Emulsify with olive oil.

Sherry Dressing
09.

Season with salt and reserve.

Sherry Dressing
10.

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.

Tomato Jam
11.

Charred baby gem

Split the baby gems in half.

Charred baby gems
12.

Heat up a cast-iron pan and add the oil.
 

charred baby gems
13.

Char the gems on the cut side.
 

Charred baby gems
14.

Take them out of the pan and let them cool down. Set aside.

Charred baby gems
15.

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.

Pickled Shallots
16.

To garnish

Start mixing the veal with the caper mayo, gherkins, shallots, lemon zest, chives, Worcestershire sauce, Tabasco, salt and pepper.
 

Garnish_Beef Tartare
17.

Split the mix between two plates and top up with some tomato jam.

Garnish_Beef Tartare
18.

Garnish with pickled shallots, radish, grated cured yolk and crispy tempura bits, and serve with sourdough and baby gems, brushed with sherry dressing.

Garnish_Beef Tartare
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