Gastronomixs

New style fillet steak tartare

This has been the most popular dish at NY Basement since this restaurant opened its doors. This is a modern variant of the classic steak tartare that still uses many of the traditional ingredients.

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

New style fillet steak tartare

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Ingredients

1

kg

fillet

2

tbsp

mustard

1

 

lemon

125

g

egg yolk

5

dashes

Worcestershire sauce

2

tbsp

ketchup

3

dashes

Tabasco sauce

100

ml

olive oil

100

ml

corn oil

 

 

salt

 

 

pepper

24

 

quail eggs

100

g

capers

1

 

potato

100

g

Parmesan cheese

 

 

frisée lettuce

 

 

Shiso Purple

 

 

Affilla Cress

 

 

butterhead lettuce

 

 

chervil

Preparation method

  • Mix together the mustard, lemon, egg yolk, Worcestershire sauce, ketchup, Tabasco, olive oil, and corn oil as you would to make mayonnaise.
  • Finely chop the fillet.
  • Combine 1kg of meat with 150g of the sauce and season to taste.
  • Boil the eggs for 130 seconds and immediately rinse them with cold water.
  • Peel the eggs and set them aside.
  • For the caper powder, thoroughly pat dry the capers and fry them in the deep fryer at 160°C until they stop sizzling. Set aside to drain, and then allow to dry out further on some kitchen towel in the cook & hold oven.
  • Grind the capers to a fine powder in a coffee grinder or food processor.
  • For the potato chips, use the mechanical slicer to finely cut the potatoes. Rinse, and pat dry with a cloth.
  • Lightly coat a baking tray lined with a baking mat with some olive oil and sprinkle over a little salt.
  • Use a round-shaped cutter to cut circles from the potato slices and arrange these on the baking mat. Cover with another baking mat.
  • Bake the potato slices in a 165°C oven until golden brown and crisp.
  • For the Parmesan crisp, grate the Parmesan cheese and sprinkle over a baking tray lined with a baking mat.
  • Bake until crisp at 165°C with the fan on half power.
  • Use a cutter to arrange the tartare on the plates.
  • Place the quail eggs on top of the tartare and dust with the caper powder.
  • Break the Parmesan crisp into pieces and divide over the tartare together with the potato chips.
  • Finish with the lettuce, different types of Cress and the chervil.

Serving suggestions

  • You can easily vary the garnishes used. For example, with different components of potatoes, Parmesan cheese, or egg.

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