Steak Tartare Allez Retour: A Culinary Dance of Flavors

I still remember the first time I tasted steak tartare. It was a small, unassuming bistro in Lyon, France. The chef, a burly man with flour dusting his apron, presented the dish with a flourish. I was hesitant, the idea of raw beef being foreign and slightly intimidating. But one bite, and I was transported. The freshness, the vibrant herbs, the subtle spice – it was an explosion of textures and tastes that awakened my senses. I’ve been chasing that perfect tartare ever since, and this “Allez Retour” version, with its quick sear, brings me right back to that little bistro.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free (naturally), Dairy-Free

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 of Tabasco sauce
• 1 dash Worcestershire sauce
• Fleur de sel sea salt, to taste

For the Coulis:

• 3/4 lb white mushroom, 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 knives
• Cutting board
• Mixing bowls
• 2 1/2″ metallic forms (about 2 1/2″ high)
• Non-stick sauté pan
• Blender or food processor
• Chinois (strainer), optional

Instructions

1. Prepare the Filet: Begin by meticulously trimming the filet of beef. Remove all fat and any tough, white filaments from the meat. This step is crucial for the tenderness and texture of the tartare.

2. Slice the Beef: Using a sharp knife, emince (thinly slice) the filet very finely in one direction, then rotate 90 degrees and emince again. The goal is to create a very fine dice, almost a mince, but with visible texture.

3. Clean the Herbs: Immerse all of the fresh herbs (parsley, watercress, cilantro, tarragon, chives, chervil) in a large bowl of cold water. This will help to remove any dirt or grit. Gently swish the herbs around, then lift them out and dry thoroughly. A salad spinner works wonders here.

4. Separate and Reserve Herbs: Once clean and dry, separate the herb leaves for the coulis, the herb salad, and the seasoning for the tartare. Keep each group separate and covered with damp paper towels to prevent them from drying out.

5. Prepare the Mushrooms: Peel the white mushrooms and emince (slice) them thinly. Set aside.

6. Combine Tartare Ingredients: In a large mixing bowl, combine the finely diced filet of beef, finely chopped white onions, finely chopped garlic, watercress leaves, parsley leaves, cilantro leaves, salt, ground pepper, Tabasco sauce, and Worcestershire sauce. Gently mix all the ingredients together, adding extra virgin olive oil to taste, until just combined. Be careful not to overmix, as this can make the meat tough.

7. Form the Tartare: Divide the tartare mixture into 4 equal portions. Place each portion into a separate 2 1/2″ metallic form, compressing the mixture well to create a firm shape. Refrigerate for at least 30 minutes to allow the flavors to meld and the tartare to firm up.

8. Sauté the Mushrooms: Heat a small amount of olive oil in a sauté pan over high heat. Add the sliced mushrooms and crushed garlic clove. Sauté until the mushrooms are lightly browned and softened. Set aside to cool slightly.

9. Blanch the Herbs: Bring a pot of water to a boil. Blanch the watercress and parsley in the boiling water for several seconds (just until they turn bright green). Immediately remove the herbs to a bowl of iced water to stop the cooking process and preserve their vibrant color.

10. Prepare the Coulis: Thoroughly dry the blanched watercress and parsley. Add them to a blender or food processor along with the sautéed mushrooms, garlic, salt, and pepper. Blend, gradually adding olive oil, until you reach the desired consistency – a smooth, vibrant green sauce. Correct the seasoning to taste. For an even smoother texture, pass the coulis through a chinois (fine-mesh strainer). Reserve.

11. Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil and aged red wine vinegar. Season with salt and pepper to taste.

12. Dress the Herb Salad: Lightly toss the mixed herb leaves (watercress, parsley, tarragon, chives, cilantro, chervil) with the vinaigrette just before serving.

13. Sear the Tartare (Allez Retour): Set a non-stick sauté pan over high heat until it is very hot. Carefully remove the tartare from the metallic forms. Quickly sauté each portion of the meat for about 10 seconds on one side, to lightly color it. Turn and repeat for another 10 seconds on the other side, ensuring that the middle remains raw. The goal is to create a very thin, seared crust while preserving the raw interior.

14. Plate the Tartare: Place a generous spoonful (a ladleful) of the watercress coulis in the center of each plate. Top the coulis with a portion of the seared tartare. Arrange a small mound of the herb salad on top of the tartare. Sprinkle a pinch of fleur de sel sea salt over the top.

15. Garnish and Serve: Decorate the plate as desired and serve immediately.

Omit Sautéing Option: You can also prepare this recipe by omitting the quick searing step, serving the tartare completely raw.

Expert Tips & Tricks

• Source the best quality beef: The most important factor in any tartare is the quality of the beef. Use only the freshest, highest-grade filet mignon from a reputable butcher.
• Keep everything cold: Ensure that all ingredients, especially the beef, are kept very cold throughout the preparation process. This helps to prevent bacterial growth and maintains the texture of the tartare.
• Sharp knives are essential: Using sharp knives will make the dicing process much easier and prevent the meat from being crushed.
• Don’t overmix: Overmixing the tartare can make it tough. Gently combine the ingredients until just mixed.
• Adjust seasoning to your taste: Feel free to adjust the amount of Tabasco and Worcestershire sauce to your preferred level of spice.
• Consider adding a touch of Dijon mustard to the tartare mixture for an extra layer of flavor.

Serving & Storage Suggestions

Serve the Steak Tartare Allez Retour immediately after preparation to ensure optimal freshness and flavor. This dish is best enjoyed as an appetizer or light meal. It can be paired with crusty bread, crostini, or even potato chips for scooping.

Due to the raw nature of the beef, leftovers are not recommended for storage. If you do have a small amount of leftover tartare, it should be refrigerated immediately and consumed within 24 hours, although the quality will degrade. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	50g	77%
Saturated Fat	15g	75%
Cholesterol	90mg	30%
Sodium	100mg	4%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	40g	80%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Tartare: Add a finely chopped chili pepper (such as jalapeño or serrano) to the tartare mixture for an extra kick.
• Asian-Inspired Tartare: Substitute soy sauce for the Worcestershire sauce and add a touch of sesame oil and ginger to the tartare mixture. Garnish with toasted sesame seeds and scallions.
• Egg Yolk Topping: Traditionally, steak tartare is served with a raw egg yolk on top. If desired, gently place a raw egg yolk on top of each portion of tartare just before serving. Be aware of the risks associated with consuming raw eggs.
• Gluten-Free Option: Ensure all ingredients are gluten-free. Worcestershire sauce can sometimes contain gluten, so check the label carefully or use a gluten-free alternative.

FAQs (Frequently Asked Questions)

Q: Is it safe to eat raw beef?
A: Consuming raw beef carries a risk of foodborne illness. It is crucial to use the freshest, highest-quality beef from a reputable source and to keep all ingredients cold during preparation. Individuals with weakened immune systems, pregnant women, and young children should avoid consuming raw beef.

Q: Can I make this tartare ahead of time?
A: While the components (coulis, vinaigrette, herb salad) can be prepared in advance, it’s best to assemble the tartare just before serving to maintain the freshness and texture of the beef. The formed tartare can be refrigerated for up to 30 minutes before searing.

Q: What if I don’t have metallic forms?
A: If you don’t have metallic forms, you can use a cookie cutter or simply shape the tartare by hand.

Q: Can I use a different type of beef?
A: While filet mignon is the traditional choice for steak tartare due to its tenderness, you can also use other lean cuts of beef, such as sirloin or tenderloin. Ensure that the beef is very fresh and of high quality.

Q: What wine pairs well with steak tartare?
A: A light-bodied red wine, such as Pinot Noir or Beaujolais, pairs well with steak tartare. The wine’s acidity and fruitiness complement the richness of the beef and the herbaceous flavors of the dish. A crisp white wine, such as Sauvignon Blanc, can also be a good choice.

Final Thoughts

Steak Tartare Allez Retour is more than just a dish; it’s an experience. The combination of fresh, high-quality ingredients, the delicate balance of flavors, and the quick sear that adds a touch of warmth and texture, makes it a truly unforgettable culinary adventure. Don’t be intimidated by the rawness; embrace the freshness and the simplicity of this classic dish. I encourage you to try this recipe and share your feedback. Pair it with a chilled glass of Pinot Noir, and let the flavors transport you to a Parisian bistro. Bon appétit!