Paul Bocuse Style Steak Tartare
A classic French steak tartare prepared in the style of Paul Bocuse, featuring freshly ground prime beef tenderloin combined with a seasoned emulsified dressing. Flavored with shallots, capers, herbs, Tabasco, and Worcestershire sauce, this dish delivers a fresh, vibrant, and clean beef flavor.
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🍳 Cooking Flow
1. Cube and grind or hand-mince the beef filet, then keep chilled. → 2. Whisk egg yolk and Dijon mustard, then slowly whisk in olive oil to create an emulsion. → 3. Mix shallots, herbs, capers, gherkins, ketchup, Tabasco, Worcestershire sauce, salt, and pepper into the dressing. → 4. Thoroughly mix the chilled minced beef with the prepared dressing and chill. → 5. Shape with a ring mold onto a plate and garnish with fresh herbs and condiments.
Cooking Steps
Brief Cooking Order
1. Cube and grind or hand-mince the beef filet, then keep chilled. → 2. Whisk egg yolk and Dijon mustard, then slowly whisk in olive oil to create an emulsion. → 3. Mix shallots, herbs, capers, gherkins, ketchup, Tabasco, Worcestershire sauce, salt, and pepper into the dressing. → 4. Thoroughly mix the chilled minced beef with the prepared dressing and chill. → 5. Shape with a ring mold onto a plate and garnish with fresh herbs and condiments.
Introduction
A classic French steak tartare prepared in the style of Paul Bocuse, featuring freshly ground prime beef tenderloin combined with a seasoned emulsified dressing. Flavored with shallots, capers, herbs, Tabasco, and Worcestershire sauce, this dish delivers a fresh, vibrant, and clean beef flavor.
Step 1
Trim the beef filet and cut it into cubes. Feed the meat through a meat grinder attachment at low speed (or finely mince it by hand with a sharp chef's knife).
Step 2
Lightly mash the minced meat with a fork, then transfer it to a cutting board and lightly chop through with a chef's knife to achieve a fine, tender texture. Place the minced beef into a bowl, cover, and chill in the refrigerator.
Step 3
In a small mixing bowl, add the egg yolk and Dijon mustard. Whisk together until smooth and slightly emulsified.
Step 4
Gradually drizzle in the olive oil in a steady stream while whisking continuously to form a thick, mayonnaise-like emulsified base dressing.
Step 5
Add the finely diced shallots, chopped chives, chopped parsley, chopped capers, diced gherkins, ketchup, a few drops of Tabasco sauce, and Worcestershire sauce to the emulsified base. Whisk everything together thoroughly, then season with salt and freshly ground black pepper.
Ingredients List
Important Notes
Use extremely fresh, high-quality beef tenderloin (filet) from a trusted butcher, as the meat is consumed raw.
Ensure all cutting boards, knives, grinder components, and utensils are thoroughly cleaned and sanitized before prep.
Keep the minced meat chilled in the refrigerator until ready to mix and serve to preserve texture and food safety.
Add Tabasco and Worcestershire sauce gradually and adjust to personal preference so the heat does not overpower the delicate beef flavor.
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