Robin Filteau-Boucher’s Beef Tartare | RICARDO
This beef tartare recipe by Chef Robin Filteau-Boucher, from Montreal's Parapluie restaurant, is a French bistro classic. Made using ribeye, a very tender cut of beef, it's finely diced and then...
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Cooking tools:
- Deep fryer
- Mandoline
- Cookie cutter
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Paper towel
- Kitchen towel
- Plate
- Refrigerator
Ingredients
- 4 beef marrow bone halves, halved horizontally (see note)
- 1 lb (450 g) beef rib-eye steak
- 2 large russet potatoes, peeled
- 1 tbsp (15 ml) mayonnaise
- 1/2 cup (25 g) chives, finely chopped
- 1/3 cup (35 g) Louis d’Or cheese, finely grated
- Olive oil, to taste
- Vegetable oil, for frying
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