In the world of simple culinary pleasure, a classic shines: steak tartare from bavette. This dish, which almost everyone knows, where the savory tenderness of bavette meat merges with vibrant spices, promises a delicious experience without too much fuss. Forget complexity; think of juicy bites of tender meat, wrapped in spicy simplicity, not to mention the classic “steak tartare sauce” with ketchup, mustard and Tabasco.
Steak tartare is a dish enjoyed worldwide and has many regional variations. Originally known as a French dish, it has spread to various cuisines around the world. In Italy, the preparation of raw ground meat is known as “Carne Cruda”. Although the specific ingredients and seasonings may vary, steak tartare universally maintains its core of raw minced meat, often served with various flavorful additions such as onions, herbs, spices, and sauces.
The popularity of steak tartare is partly due to its versatility, with finely chopped meat appealing to lovers from all over the world. It is a dish that appeals both to gourmets who enjoy the delicacy of raw meat and to those who love the variety of flavors it can offer.
This Steak Tartare with Bavette is a feast for the senses, where every bite is a symphony of flavors. It is a perfect starter for gourmets who love the simplicity of ingredients, combined into a true culinary experience.
Creamy steak tartare from bavette
Equipment
- Chef's knife
- Bowlto mix in the tartare
- Forkto mix the tartare
- Plug ringto dress your tartare nicely
- Panbefore toasting the bread
Ingredients
- 180 gram bavette cut into fine cubes
- 20 gram cornichons cut into fine cubes
- 3 gram curl parsley finely chopped
- 1 shallot medium large shredded
- pepper and sea salt
- 2 eggs the egg yolk separated in the shell
- 4 slices baguette or ciabatta
For the tartar sauce
- 25 gram Ketchup
- 3 droplets Tabasco
- 7 gram worcester sauce
- 15 gram fine mustard
Instructions
- Let the bavette come to room temperature for half an hour.
- Cut/chop the bavette, cornichons, parsley and shallot as described in the ingredients list.
- Weigh the tartar sauce ingredients and mix them together.
- Add them to the sliced meat, season with salt and pepper and mix together.
- Toast the slices of baguette in a frying pan with olive oil, salt and pepper until they are golden brown
Dressing the dish
- Place the ring in the center of the plate and divide the tartare among the plates. Smooth out the tartare nicely.
- Separate the egg so that you only have the egg yolk left and place the egg yolk in half a shell in the middle of the tartare.
- Place the pieces of toast next to it
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