The Secrets of French Cuisine: French-Style Steak Tartare

Name: The Secrets of French Cuisine: French-Style Steak Tartare
Ingredients: Egg yolks: 1; Vegetable oil: 1/3 cup; Mustard: 1 tbsp; Capers: 2 tbsp (chopped); Salt and pepper: To taste; Fine salt: ¼ cup; Caster sugar: ¼ cup; Tempura batter: 1/4 cup tempura mix; Sparkling water: San Pellegrino water; Marine plankton: 1 tsp plankton powder; Vegetable oil: 1 cup; Sherry vinegar: 3 tbsp; Extra virgin olive oil: 6 tbsp; Roma tomatoes: 1 (peeled and diced); Red onion: 2 tbsp (diced); Garlic: ½ tbsp; Brown sugar: ½ tbsp; Balsamic vinegar: 1 tbsp; Coriander: 1 tbsp (chopped); Olive oil: 1 oz; Baby gems: 2; Vegetable oil: 1 oz; Shallots: 1; Rice vinegar: ½ cup; Water: ½ cup; Caster sugar: ½ cup; Bay leaf: 1; Coriander seeds: 1 tsp; Star anise: 1 pc; Cinnamon: ¼ pc

www.finedininglovers.co.uk

Watch chef Romain Avril make steak tartare and then take this classic French dish to a whole new level, substituting raw veal for beef, plus many more secrets.

View full recipe on www.finedininglovers.co.uk

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