Prepare to embark on a gastronomic journey that will transform your kitchen into a high-end French restaurant! This Steak Tartare on Ficelle with Lily Bulb Chips is not just a recipe—it's an experience that marries traditional French techniques with innovative, unexpected ingredients. Imagine delicate, hand-chopped beef tenderloin, crowned with a golden egg yolk, served on crisp ficelle bread and accompanied by ethereal, crunchy lily bulb chips that will make your taste buds dance with delight.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 200g beef tenderloin, finely chopped
- 1 egg yolk
- 1 tablespoon capers, chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 ficelle breads
- 50g lily bulbs, thinly sliced
- Oil for frying
Instructions
- Carefully trim the beef tenderloin, removing any sinew or excess fat. Using a sharp knife, finely chop the meat into very small, uniform pieces, ensuring no large chunks remain.
- In a clean mixing bowl, combine the finely chopped beef tenderloin with chopped capers, Dijon mustard, salt, and freshly ground black pepper. Mix gently but thoroughly to distribute ingredients evenly.
- Separate the egg yolk carefully, keeping it intact. Create a small well in the center of the beef mixture and delicately place the egg yolk in the middle.
- Prepare the lily bulb chips by thinly slicing the bulbs using a mandoline or sharp knife. Pat the slices dry with paper towels to remove excess moisture.
- Heat oil in a small, deep pan to 350°F (175°C). Carefully fry the lily bulb slices in small batches until they turn golden and crisp, about 1-2 minutes. Remove and drain on paper towels, seasoning immediately with salt.
- Slice the ficelle breads diagonally into thin, elegant pieces. Lightly toast or grill the bread slices to add a subtle crunch.
- Just before serving, gently fold the egg yolk into the beef mixture, creating a creamy, rich texture. Taste and adjust seasoning if needed.
- Plate the steak tartare on the toasted ficelle slices, garnish with crispy lily bulb chips, and serve immediately to maintain the freshness and temperature of the dish.
Tips
- Quality is Key: Always use the freshest, highest-grade beef tenderloin from a trusted butcher. The quality of your meat will make or break this dish.
- Knife Skills Matter: When chopping the beef, use an extremely sharp knife and cut against the grain. Uniform, tiny pieces are crucial for the perfect texture.
- Temperature Control: Ensure your beef is very cold before chopping, which helps maintain a clean cut and prevents the meat from becoming mushy.
- Lily Bulb Chip Perfection: Pat the lily bulb slices completely dry before frying to achieve maximum crispiness. Fry at exactly 350°F for the best results.
- Serve Immediately: Steak tartare is best enjoyed right after preparation. The freshness and temperature are critical to the dish's appeal.
- Egg Yolk Technique: Handle the egg yolk gently to keep it intact. A fresh, high-quality egg from free-range chickens will elevate the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
