Steak Tartare – Bruno Albouze

By Bruno Albouze · 30 min

Ingredients

Instructions

1. Choose high-quality, very fresh beef from a reputable supplier and refrigerate it at or below 41°F/5°C until use.
2. Remove excess fat, sinew and connective tissue from the meat, then cut it into scallopini, strips and dice.
3. Chop the meat by hand with a clean chef's knife on a clean board, just before serving, and keep it in a bowl placed in the freezer and refrigerated.
4. Strain and rinse the capers. Keep half for the mixture and squeeze the juice from the other half.
5. Fry the squeezed capers in neutral oil heated to 375°F/190°C for about 3 minutes, then drain them on paper towels.
6. Mince the shallots, dice the cornichons, and wash, dry and chop the parsley. Keep all ingredients refrigerated.
7. In the bowl, whisk the egg yolks with the mustard, miso, ketchup, Worcestershire sauce and Tabasco.
8. Add the steak and all remaining ingredients, then taste and adjust with salt, spice or condiments.
9. Shape the tartare with a cookie cutter, top with an egg yolk, season with fleur de sel and pepper, and sprinkle with fried capers and parmesan shavings.

Summarized from Bruno Albouze's video. Watch it for the details.

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