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