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Raw and defined

Steak tartare with real star power
From the chef | Search restaurants | Archives

October 18th, 2006 issue

This dressed up classic drew praise from Michelin critics.

Beef tartare is essentially a simple blend of raw meat and seasonings. Yet it is also a very elegant dish, particularly when dressed with caviar.

When you make this dish, it is important to use beef of the highest quality, along with fresh ingredients. This will make the flavors resonate. Do it right and guests will linger over your beef tartare — and remember the experience.

I like to serve this with pommes Pont Neuf, or large french fries cut to about 1-centimeter (0.4-inch) of thickness.

Steak Tartare 'Maison du Boeuf'
Ingredients Preparation
500 grams (17.5 ounces) very lean beef fillet, chopped very fine (use a sharp knife)
Pinch salt
Freshly ground black pepper
A few drops Tabasco
4 tablespoons extra virgin olive oil
2 tablespoons Spanish onion, chopped fine
2 tablespoons chives, chopped fine
2 tablespoons
balsamic vinegar
60 to 80 grams caviar
100 grams celeriac, julienned
100 grams cucumber, julienned (do not peel)
A few leaves of lamb's lettuce dressed with olive oil 		Mix beef, salt, pepper, Tabasco, oil, onion, chives and balsamic vinegar in a bowl; set over ice. Check seasoning, add salt and pepper if needed.
Shape four portions of tartare in a 5-centimeter (2-inch) diameter mold and turn them out in the center of four plates.
Top each tartare round with caviar and surround with julienned vegetables.
Sprinkle with a few drops of balsamic vinegar and extra virgin olive oil, then decorate with lettuce.

Thierry Baudour is chef at Maison du Boeuf in the Brussels Hilton and has earned a Michelin star. He is guest chef at CzecHouse, located in the Hilton Prague, Pobřežní 1, Prague 8–Karlín, until Oct. 21. Tel. 224 842 700.


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