Steak Tartare - Chef Recipe by Clement Chauvin

Ingredients

Steak:

100g eshallot
100g parsley
100g capers
100g cornichons
500g quality lean beef fillet

Dressing:

200g tomato sauce
100g Dijon mustard
35mL Worcestershire sauce
15mL Tabasco
Salt and pepper to taste
100mL olive oil

Confit Yolk Mixture:

4 yolks
1 Tbs horseradish
1 Tbs hot English mustard
1 Tbs soy sauce
100mL vegetable oil
Splash of hot water to emulsify

Method

Steak:

Finely chop all ingredients and add it to a mixing bowl and mix.

Dressing:

Whisk all ingredients together.

Confit Yolk Mixture:

Put 4 yolks in a vacuum bag. Cook 30 minutes at 75 C. When cooked transfer to a robot coupe and add the horseradish, English mustard, soy sauce and vegetable oil, with a splash of hot water to emulsify. Cool down in a piping bag.

To Serve:

Season meat mixture with some tartar dressing, to taste (make it as spicy as you like).

Once mixed, fill a ring mould on a plate.

Make a hole in the middle of the mixture in the ring mould with the back of a spoon.

Fill the hole with the confit yolk mixture.

Finish the plate with salad leaves, parsley and some chips, croutons or potato crisps.

Equipment

Sous vide
Robot coupe

Recipe provided by Les Bistronomes