“A classic French dish, celebrating provenance and taste”
Steak tartare is a classic dish, with the endearing pedigree of French cuisine, simply prepared using the finest ingredients. A delicate dish of finely chopped raw beef, blended with shallots, gherkins and Dijon mustard to create a dish bursting with heritage French flavour.
Pair with Marrenon Luberon Grande Toque, Syrah /Grenache, a lovely, rich, French wine, ruby colour with red fruits and floral aroma. An intense, structured mouthful with a delicious long finish.
Experience Marrenon Luberon Wines from the South of France at Maison Bleue, we are proud to be the first restaurant in the U.K. to stock the renowned Marrenon Label, adding to our extensive cellar of old and new world labels.
“Extraordinarily good, this recipe deserves a little time and love, using the very best quality meat”
600gr of beef fillet
20gr of diced shallot
20gr of chopped gherkin
10gr of capucine capers
5gr of chopped fresh parsley
8gr of Dijon mustard
2 egg yolks
8gr of tomato ketchup
4 drops of Tabasco
4 drops of Worcestershire sauce
Salt and black pepper
For the sauce:
50gr of fresh mayonnaise
15gr of tomato ketchup
3 drops of Tabasco
1cl of Cognac
On a perfectly clean board and using a sharp knife, finely dice the beef and place in a mixing bowl. Add the chopped shallots, gherkins, capers, parsley, the Dijon mustard, egg yolk and tomato ketchup to the bowl. Adjust the amount of Tabasco and Worcestershire sauce according to your taste and add to the bowl. Gently mix all the ingredients together until combined. Season to taste.
To make the cocktail sauce, pour the freshly made mayonnaise into a bowl. Add the tomato ketchup, tabasco, and Cognac.
Mix all the ingredients together until they blend perfectly. It is important that all the ingredients are at room temperature for a homogeneous mixture. Place in the refrigerator until needed.
Place a chef’s ring onto each plate and spoon equal quantity of the tartar mixture into the rings. Press down into the edges so it keeps its shape. Gently remove the rings and drizzle the cocktail sauce onto the plates. Accompany with warm freshly baked baguette and Roquette leaves salad.
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