Beef Tartare, a French Bistro Classic

Method

1. 1

   Prepare the bone marrow. Place the bone marrow in cold water for around 20 minutes to remove any excess blood. Clean and dry it thoroughly.

2. 2

   Roast the bone marrow. Place the marrow on a metal baking tray or dish to collect the fat. Roast at 200°C for around 20 minutes, until the marrow is cooked and plenty of fat has been released. Keep the fat for the sabayon and reserve the marrow for serving.

3. 3

   Prepare the beef. Place the beef in the freezer for around 15 minutes. This makes it firmer and easier to cut. Remove any visible fat or sinew.

4. 4

   Cut the ingredients. Finely chop the beef, shallot and cornichons. Add the capers, mustard, cornichon juice, chilli, salt and pepper. Mix everything together gently and place the tartare back in the refrigerator to keep it cold.

5. 5

   Prepare the fries. Peel the potatoes and cut them into your preferred size. Wash them thoroughly to remove as much starch as possible, then dry them very well.

6. 6

   First cooking of the fries. Heat the sunflower oil to 160°C. Carefully fry the potatoes for around 3 to 5 minutes, until they are cooked through but not yet golden. Remove them from the oil and let them rest.

7. 7

   Second cooking. Increase the oil temperature to 180°C. Fry the potatoes again until they are golden and crispy. Remove them, drain the excess oil and season with salt.

8. 8

   Make the bone marrow sabayon. Place a heatproof bowl over a saucepan of gently boiling water. Add the egg yolk and a small amount of white wine reduction. Whisk continuously until the mixture becomes smooth and slightly thickened. Slowly add the warm bone marrow fat while whisking constantly, creating an emulsion similar to a thick, airy cream.

9. 9

   Serve. Place the beef tartare on the plate with the crispy fries and bone marrow sabayon. The roasted bone marrow can also be served on the side with toasted garlic bread. A rich, indulgent French bistro dish best enjoyed immediately.