Recipe for a Burgundy-style Steak Tartare
In Wil Demandt’s kitchen, it’s always Sunday. Partly thanks to his Limburg roots, he is master of the most exceptionally delicious Burgundy-style dishes. In Always Sunday, he has compiled his most delicious recipes. Such as this chic Steak Tartare with wild oysters—divinely delicious!
Wil: “This proven French bistro classic gets a sea-inspired refresh from the addition of oyster. Brilliantly conceived by John Halvemaan! It has been part of my repertoire in summer for years.”
How to make the Steak Tartare
- Using a sharp kitchen knife, cut the loin into slices as thin as possible, then cut these into thin strips.
- Chop the meat a few more times; it shouldn’t have the texture of minced meat, but it should be finely chopped.
- Mix the meat with the spring onion, shallot, parsley, capers, egg yolks, Tabasco, Worcestershire sauce, salt and pepper.
- Slowly whisk in the olive oil with a fork in a thin stream. Stop when you have a cohesive, well-bound tartare. Set aside in the refrigerator.
- Open the oysters, remove them from their shells, drain in a sieve and chop coarsely.
- Poach the eggs in water with a splash of vinegar.
- Shape a steak tartare on each plate using a round ring mould. Place the chopped oyster on top, followed by the warm egg. Garnish with the remoulade and serve the pommes allumettes (very thinly sliced fries) separately.
Tip: In summer, oysters contain milt and roe, which creates a milky substance. This makes them less suitable for eating raw. They are ideal for poaching or frying, or as a taste of the sea, chopped over a Steak Tartare!
Title: Always Sunday
Author: Wil Demandt
Price: €39,99
Publisher: Carrera
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- How to make BAUT’s famous steak tartare at home
- Recipe: steak tartare with white truffle mayonnaise
