Parisian beef tartare with truffle aioli and rye croutons
3 servings
20 minutes
Parisian beef tartare with truffle aioli and rye bread croutons is a true masterpiece of French gastronomy, combining elegance and rich flavors. This recipe reflects the centuries-old tradition of consuming raw meat in European cuisine, paired with delicate sauces and crunchy textures. Finely chopped beef infused with a flavorful dressing featuring Worcestershire sauce, capers, and Tabasco reveals deep flavor complexity. A quail egg adds tenderness while Borodinsky bread chips and radish provide a crunchy contrast. Truffle aioli is an exquisite addition that imparts an earthy, refined note to the dish. This tartare is an ideal choice for gourmets who appreciate flavor balance and skillful texture combinations.
1
To prepare aioli sauce, mix mayonnaise, chili sauce, and kimchi paste until smooth.
- Mayonnaise: 80 g
- Chili sauce: 10 g
- Kimchi paste (yangnyeom): 10 g
2
To prepare the tartar sauce, blend together aioli sauce, Worcestershire sauce, soy sauce, pickles, capers, ketchup, olive oil, garlic, red onion and Tabasco. Adjust to taste by adding ground black pepper and salt.
- Aioli: 120 g
- Worcestershire sauce: 60 ml
- Soy sauce: 10 ml
- Pickled cucumbers: 120 g
- Capers: 20 g
- Ketchup: 160 g
- Olive oil: 160 ml
- Garlic: 30 g
- Red onion: 120 g
- Tabasco sauce: 60 ml
- Salt: 3 g
- Salt: 3 g
3
Boil the quail egg, peel it, and cut it in half.
- Quail egg: 1 piece
4
Chop the beef into small cubes and mix with tartar sauce, spread on a plate with balsamic cream, and garnish with Borodino bread chips, quail egg, and radish slices.
- Beef chuck (shoulder): 80 g
- Balsamic glaze (crema): 2 g
- Potato crisps (chips): 15 g
- Quail egg: 1 piece
- Radish: 1 g