Description
Rich, decadent steak tartare elevated with grilled bone marrow and crispy pommes soufflé. A truly special dish!
Ingredients
Units
Scale
- BONE MARROW
- 4 lbs (2 kg) Marrow cut in half (throughout)
- 2.1 quarts (5 lt) Water
- SOUFFLÉ POTATOES
- 2 Potatoes (frying potato)
- 1.1 quarts (1 lt) Sunflower Oil
- Salt
- MAIN SAUCE
- 1 oz (40 gr) Savora mustard
- 2 oz (60 gr) Whole grain mustard
- 1 oz (20 gr) HP sauce
- 0 oz (14 gr) Worcester Sauce (Perrins sauce)
- 0 oz (8 gr) Brandy
- 0 oz (4 gr) Tabasco
- MEAT
- 2 lbs (1 kg) Beef tenderloin (or similar)
- EGG YOLK SAUCE
- 10 eggs (Yolks)
- OTHER
- Chive
- Freshly grounded pepper
- Maldon salt
- Tobiko (flying fish roe)
- Coarse salt
Instructions
- Bleed the marrow in ice water for 48-72 hours in the refrigerator, changing the water every 12 hours, until the marrow is well bled.
- Boil the marrow with cold water over medium-high heat.
- Remove from heat before it begins to boil.
- Let it cool in the same container with the cooking water.
- Once the marrow is cold, remove it from the water and remove excess fat.
- Store in the refrigerator in an airtight container.
- For the Soufflé Potatoes:
- Square the potatoes and wash them.
- Cut sheets (if using a cutting machine, set it to 1.5). Thickness should be between 2-3 mm.
- Cut the sheets into 3 x 4.5 cm rectangles.
- Dry the pieces, spreading them on a tray with absorbent paper.
- Fry the potato rectangles in oil at 130-140 °C (266-284 °F) for about 6-8 minutes, stirring until the potato begins to swell.
- Move the potato rectangles to another recipient with oil at 190 °C (374 °F), until they swell completely.
- Save for later.
- For the Main Sauce:
- Mix all the ingredients in a bowl with a whisk.
- Ration 16g of base sauce for each steak tartare.
- For the Meat:
- Clean the meat.
- Ration pieces of 70g.
- For the Egg Yolk Sauce:
- Separate the yolks from the egg whites.
- Pass the egg yolks through a fine sieve.
- Store in the fridge.
- For Other:
- Chop the chives.
- Roast the bone marrow, on the side of the bone, until hot inside.
- Season with Maldon salt and freshly ground pepper.
- Give the soufflé potatoes a frying stroke to dehydrate them and make them crunchy again. Add salt.
- Cut the beef sirloin into very small cubes.
- Add salt and pepper to the sirloin and season with a teaspoon of tartar base sauce. Mix well.
- Place the steak tartare on the marrow.
- Add a line of tobiko beside the meat.
- Sprinkle with chopped chives and add yolk sauce.
- Arrange 3 soufflé potatoes on top.
- Serve on coarse salt to keep it straight.
Notes
- For best results, use very high-quality beef tenderloin for the tartare; its richness is crucial to this dish.
- To prevent the egg yolks from becoming watery, make sure to thoroughly dry the sieve before passing the yolks through it.
- For optimal crispiness, fry the pommes soufflé in two stages, as described in the recipe. Ensure the oil temperature is precisely controlled.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5
- Sodium: 1200
- Fat: 60
- Saturated Fat: 20
- Unsaturated Fat: 30
- Carbohydrates: 25
- Fiber: 5
- Protein: 50
- Cholesterol: 300