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Steak Tartare Allez Retour: A Culinary Dance of Raw and Seared

I remember the first time I tasted steak tartare. It was in a small, dimly lit bistro in Paris, the kind of place where Edith Piaf seemed to echo from the walls. The server, with a knowing smile, presented a mound of ruby-red beef, glistening with olive oil and herbs. Hesitantly, I took a bite, and the explosion of flavors – the tender meat, the sharp onion, the bright parsley – was nothing short of a revelation. Now, I love making the Steak Tartare Allez Retour, it’s like giving a little kiss of fire to that traditional dish, adding a whole new layer of flavor and texture that’s truly unforgettable.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Gluten-Free (naturally)

Ingredients

For the Tartare:

1 1/2 lbs filet of beef (mignon only)
3 small white onions, finely chopped
2 garlic cloves, finely chopped
1/4 bunch Italian parsley (leaves only)
1/4 bunch watercress (leaves only)
1/4 bunch cilantro (leaves only)
Salt & fresh ground pepper, to taste
2 dashes Tabasco sauce
1 dash Worcestershire sauce
Fleur de sel sea salt, to taste

For the Coulis:

3/4 lb white mushrooms, peeled
1 garlic clove, peeled & crushed
1/2 bunch watercress (leaves only)
1/2 bunch Italian parsley (leaves only)
1/2 cup extra virgin olive oil

For the Vinaigrette:

1/2 cup extra virgin olive oil
3 tablespoons aged red wine vinegar

The Herb Salad (leaves only):

1/4 bunch watercress
1/4 bunch Italian parsley
1/4 bunch tarragon
1/4 bunch chives
1/4 bunch cilantro
1/4 bunch chervil

Equipment Needed

Sharp knife
Cutting board
Mixing bowls
2 1/2″ metallic forms (about 2 1/2″ high)
Non-stick sauté pan
Blender or food processor
Chinois or fine-mesh strainer

Instructions

Prepare the Filet: Begin by meticulously trimming the filet of beef, removing all fat and any tough, white filaments. This step is crucial for achieving the melt-in-your-mouth texture that defines a great tartare.
Emincer the Beef: Using a very sharp knife, emincer (thinly slice) the filet both ways. Think of creating very fine ribbons of beef. Consistent, thin slices are key to a tender and flavorful tartare.
Clean the Herbs: Thoroughly clean all of the herbs by immersing them in a large amount of cold water. Swirl them around to dislodge any dirt or grit, and then lift them out carefully.
Dry and Separate the Herbs: Once the herbs are clean, dry them thoroughly using a salad spinner or by patting them gently with paper towels. Then, separate and mix the herb leaves for the coulis, the salad, and the seasoning for the tartare. Reserve each portion, covered with damp paper towels, until needed to keep them fresh and vibrant.
Prepare the Mushrooms: Peel the mushrooms and then emincer (thinly slice) them. Reserve them separately.
Mix the Tartare: In a large mixing bowl, combine the sliced filet of beef with the finely chopped onions, garlic, watercress, parsley, cilantro, salt, fresh ground pepper, Tabasco sauce, and Worcestershire sauce. Add extra virgin olive oil to taste, mixing well to ensure all ingredients are evenly distributed.
Shape the Tartare: Divide the tartare mixture into 4 equal portions. Place each portion in a separate 2 1/2″ metallic form, about 2 1/2″ high. Compress the tartare firmly within the molds to create a compact and even shape. Refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Sauté the Mushrooms: Heat a little olive oil in a sauté pan over high heat. Add the sliced mushrooms and crushed garlic, and sauté over high heat until the mushrooms are lightly browned and softened.
Blanch the Herbs for the Coulis: Bring a pot of salted water to a boil. Blanch the watercress and parsley briefly, just until they wilt slightly. Immediately remove the herbs and transfer them to a bowl of iced water to stop the cooking process and preserve their vibrant green color.
Make the Coulis: Thoroughly dry the blanched herbs. Add them to a blender or food processor, along with the sautéed mushrooms and garlic, salt, and pepper. Blend, gradually adding olive oil, until you achieve the desired smooth and creamy consistency. Correct the seasoning to taste.
Strain the Coulis: Pass the coulis through a chinois or fine-mesh strainer to remove any remaining solids and create a silky-smooth texture. Reserve the coulis.
Prepare the Vinaigrette: In a small bowl, whisk together the olive oil and aged red wine vinegar. Season with salt and pepper to taste.
Dress the Herb Salad: Lightly toss the herb salad (watercress, parsley, tarragon, chives, cilantro, and chervil) with the vinaigrette.
Sear the Tartare (Allez Retour): Set a non-stick sauté pan over high heat. Carefully remove the tartare from the metallic forms. Quickly sauté the tartare for about 10 seconds on one side to lightly color it. Turn and sauté the other side for another 10 seconds, ensuring that the middle remains raw. The goal is just a quick sear to enhance the flavor and texture.
Plate and Serve: Spoon a ladle of the coulis in the center of each plate. Top the coulis with a portion of the seared tartare. Arrange the herb salad artfully on top of the tartare. Sprinkle a pinch of fleur de sel over the dish. Decorate the plate as desired and serve immediately.
Optional: Raw Tartare: You can also prepare the recipe as per the above but omit sautéing the tartare.

Expert Tips & Tricks

Source the Best Beef: The quality of your filet mignon is paramount. Choose a reputable butcher and look for beef that is a deep red color with fine marbling.
Keep Everything Cold: Working with cold ingredients is crucial for preventing bacterial growth and maintaining the texture of the tartare. Keep your beef, herbs, and bowls chilled before using them.
Sharpen Your Knife: A sharp knife is essential for creating the fine slices needed for a tender tartare. Invest in a good quality knife sharpener and keep your knives in top condition.
Don’t Overmix: Be careful not to overmix the tartare mixture, as this can make the beef tough. Gently combine the ingredients until they are just combined.
Taste as You Go: Taste the tartare and coulis as you go, adjusting the seasoning to your liking. Remember that raw beef can handle a generous amount of salt and pepper.

Serving & Storage Suggestions

Serve the Steak Tartare Allez Retour immediately after preparing. This dish is best enjoyed fresh. Due to the raw nature of the beef, leftovers are not recommended. If you must store it, keep it refrigerated in an airtight container and consume within 24 hours, but be aware that the quality will degrade.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	35g	54%
Saturated Fat	10g	50%
Cholesterol	100mg	33%
Sodium	200mg	9%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	N/A
Protein	25g	50%

Variations & Substitutions

Spicy Kick: For a spicier tartare, add a pinch of cayenne pepper or a finely chopped chili pepper to the mixture.
Dijon Mustard: A teaspoon of Dijon mustard can add a tangy depth of flavor to the tartare.
Capers: Finely chopped capers can provide a salty and briny counterpoint to the richness of the beef.
Cornichons: Serve the tartare with a side of cornichons (French pickles) for a classic accompaniment.
Gluten-Free Option: Ensure the Worcestershire sauce is gluten-free, as some brands contain gluten.

FAQs (Frequently Asked Questions)

Q: Is it safe to eat raw beef?
A: When prepared properly with high-quality, fresh beef from a reputable source and kept cold, steak tartare is generally safe to consume. However, it’s essential to understand the risks associated with eating raw meat and to consume it responsibly.

Q: Can I make this ahead of time?
A: While the coulis and vinaigrette can be made a few hours in advance, the tartare itself is best prepared just before serving. The raw beef can degrade in texture and flavor if left too long.

Q: What is the purpose of the metallic forms?
A: The metallic forms help to create a uniform shape for the tartare, making it easier to sear and present attractively.

Q: Can I use a different cut of beef?
A: While filet mignon is the most tender and recommended cut, you can use other lean cuts of beef, such as sirloin, as long as they are trimmed of all fat and sinew.

Q: What wine pairs well with Steak Tartare Allez Retour?
A: A light-bodied red wine, such as Pinot Noir or Beaujolais, pairs beautifully with the richness of the tartare and the freshness of the herbs.

Final Thoughts

The Steak Tartare Allez Retour is more than just a dish; it’s an experience. The combination of raw and seared beef, the vibrant herbs, and the creamy coulis create a symphony of flavors and textures that will tantalize your taste buds. Don’t be afraid to try this elegant and sophisticated dish. It’s the perfect way to impress your guests or simply treat yourself to a little culinary adventure. Enjoy, and don’t hesitate to share your creation with me! Bon appétit!

Steak Tartare Allez Retour Recipe