Steak tartare façon La Colombe

Name: Steak tartare façon La Colombe
Cuisine: French
Ingredients: 16 cornichons (small pickled gherkins – sour, not dill), finely chopped; 50 capers (whole) for garnish; 16 cornichons (small pickled gherkins – sour, not dill), finely chopped; 16 cornichons (small pickled gherkins – sour, not dill), finely chopped; 2 medium shallots, finely chopped; 3 tablespoons capers, finely chopped; salt and freshly ground black pepper; 1 large bunch parsley, washed and finely chopped; 4 tablespoons Heinz tomato ketchup; salt and freshly ground black pepper; 2 teaspoons Worcestershire sauce; 1 teaspoon brandy; 1 teaspoon Tabasco sauce; 200 ml canola oil; 1 heaped tablespoon mustard; 3 tablespoons red-wine vinegar; 2 egg yolks; 1 bunch chives, washed and snipped; olive oil and balsamic vinegar to drizzle; olive oil and balsamic vinegar to drizzle; 8 quail eggs; 800 g top side beef, freshly minced or finely chopped by hand

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

If you order steak tartare at a grand hotel in Europe, they bring you the meat before it is minced to show you how lean and fresh it is. Then they bring a trolley containing all the ingredients, condiments and trimmings – chopped onions, gherkins, capers and shallots. They put the mince in a bowl and add the rest to suit your taste. In this recipe I combine the trimmings in a sauce rather than mixing everything with the meat. It is a balanced sauce that will work, but since I know exactly h

Ingredients

Europe
France
Main course
Autumn

Ingredients

Method