
Steak Tartare with Chef Enrico Bartolini
Learn how to make steak tartare with the three-Michelin-starred Italian chef Enrico Bartolini.
serves for
total time
ingredients
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

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

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

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

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

Plating
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.
Stay up to date on this topic
Related
Search Recipes