For the cooks: Steak tartare recipe
18 May 2015
Steak tartare: the final frontier of home-cooking culinary-isation (see what we did there?) for any wannabe chef. ‘It’s not cooked, so how hard could it be?’ you might ask. Let’s put it this way, the difference between good and bad steak tartare is like comparing raw mince and egg to the Mona Lisa. No, we are not being dramatic. If you really want to give it a go, do yourself a favour and follow our recipe, which comes straight from the kitchen of Sofitel’s Prive249, where Executive Chef, Patrice Falantin, works his magic. Follow his genius exactly and when you’re sitting down to a plate of beautiful, meltingly tender steak tartare, you’ll be saying ‘merci!’ Ingredients For 2 people
- 25g capers
- 25g gherkins
- 10g anchovies
- 25g French shallots
- 10g Italian parsley
- 280g beef fillet (must be a premium cut from a high quality butcher)
- 20g Dijon mustard
- 10g extra virgin olive oil
- 10g lemon juice
- 2 carefully separated egg yolks (one for filling, one for decoration)
- Seasoning to taste
- 4 Melba toasts
- 1/4 bunch baby watercress
- Cut French shallots into fine brunoise (small, precise 3mm pieces).
- Finely chop parsley and anchovies.
- Roughly cut capers and gherkins.
- Place all of the above ingredients into a bowl.
- Slice and chop the beef fillet very finely with a sharp knife and add to the mix.
- Using a ring mould, create the desired steak tartare shape and place an egg yolk on top.
- Garnish with baby watercress and on the side and serve with Melba toasts, as well as fries or a garden salad.