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Steak Tartare with chef Enrico Bartolini

Steak Tartare with Chef Enrico Bartolini

Learn how to make steak tartare with the three-Michelin-starred Italian chef Enrico Bartolini.

06 September, 2022
Average: 4.2 (5 votes)

serves for


total time

1 HR 30 MIN


Beef Jelly
Beef Broth
400 g
100 g
10 sheets
Citrus marinade
Orange Juice
150 g
Lemon juice
160 g
1 sheet
White vinegar
Soy Sauce
half of a teaspoon
Agar agar
a pinch
1 sheet
Mustard Sauce
Dijon mustard
100 g
Honey flower
130 g
Red wine vinegar
Beef Fillet
Beef Fillet
500 g
Maldon salt
Taggiasche Olives
Extra virgin olive oil
leaves and stalk
Wood sorrel leaves
Red Butterfly

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes. 

Enrico Bartolini, chef at three-Michelin-starred Enrico Bartolini - Mudec in Milan, Italy, will teach you all the tips, tricks and techniques required to make his beef tartare with a difference.

See more Through The Eyes recipes here

Step 01

Steak Tartare step 01

Beef jelly

Heat the beef broth, add the gelatine leaves softened in water, and melt while stirring.

It is important that the broth is a little saltier than normal because the gelatine leaves will take away the flavour.

As soon as the broth comes to a boil, remove from the heat.

Pour it onto the silpat and distribute it to obtain a thin film.

Put in a blast chiller to make it thicken quickly or let it cool in the refrigerator.

Finally, cut to the necessary size.



Step 02

Steak Tartare step 02

Citrus marinade

Heat the orange and lemon juice on the stove, add the chopped nori seaweed, the white wine vinegar, and a few drops of soy sauce.

Also add the dashi and a pinch of agar agar. Then add the rehydrated gelatin sheet.

Mix well, then strain. Leave to rest in the refrigerator for at least 10-15 minutes.


Step 03

Steak Tartare step 03

Mustard and honey sauce

Combine the mustard with the vinegar and add the honey. Stir until you get a smooth sauce.

Keep aside.


Step 04

Steak Tartare step 04

Beef fillet

Cut the beef fillet into very thin slices, like a carpaccio.

Cover the meat with the citrus gel and arrange on the plate.

Season with Maldon salt and a few drops of extra virgin olive oil.


Step 05

Steak Tartare step 05


Decorate with a few leaves of celery, dandelion, wood sorrel, red butterfly. Finish again with a few drops of extra virgin olive oil and a few slices of celery.

Pour the mustard and honey sauce, the Taggiasca olives on top and cover with the beef jelly. Finish with the caviar.

Soak some nasturtium leaves in oil and arrange them next to the meat.



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