Gastronomixs

Steak tartare in a brick pastry cilinder

This month's guest chef is Jan Sobecki. Jan is the chef and owner of Tribeca** restaurant in Heeze, the Netherlands. In 2016, Jan and his wife Claudia opened Tribeca. Within just a few months of opening, they had been awarded two Michelin stars which they have managed to retain. Jan developed his talents and skills by working at restaurants such as Ledoyen*** and Drouant* in Paris. In 2008 he was the chef at Chapeau!** where he earned two Michelin stars together with his team. In 2014, he was awarded the prized title of ‘chef of the year’. Jan's cooking style is based on French cuisine which is complemented with international accents and in which ingredients play the main role and quality is the leading factor. Tribeca has its own vegetable garden where heirloom vegetables, exotic herbs, and edible flowers are cultivated. The menu is determined by what the garden can provide.

‘For me it's all about honest and pure flavours,’ explains Jan when asked about his style. ‘We are making a return to a classic way of cooking with a contemporary sophistication. Gone is the trend of hiding behind fancy foams and mousses: now you need to impress with the way you cook. All you need is a good piece of meat or fish with a beurre blanc that has been cooked to perfection. It's all about the modern classics, that's what I love to do. All the ingredients must be perfectly prepared and the dish is allowed to have some pluckiness.’

Creation by Jan Sobecki, Tribeca**, Heeze, the Netherlands.

Steak tartare in a brick pastry cilinder

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Ingredients

As needed:

 

brik pastry

As needed:

 

butter

200

g

milk

50

g

horseradish paste

25

g

soy sauce

2

g

cortina (emulsifier)

350

g

onion

550

g

celery

550

g

celeriac

550

g

carrots

2

kg

cubed beef

As needed:

 

butter

As needed:

 

gelatin

200

g

strip steak

20

g

Dijon mustard

5

g

sambal vinegar

10

g

shallots

2

 

egg yolks

 

 

salt and pepper

As needed:

 

goat's cheese

As needed:

 

garden herbs and flowers

As needed:

 

spirulina powder

As needed:

 

dried bonito flakes

Preparation method: brik pastry cylinder
  • Cut the brik pastry into large pieces and roll them up in a greased cylinder.
  • Cover the cylinders with aluminium foil and bake at 180°C for twelve minutes.
  • Gently shake the baked pastry from the cylinders and store in an airtight container.
Preparation method: steak tartare
  • Finely dice (brunoise) the sirloin.
  • Mix the sirloin with the remaining ingredients.
Preparation method: horseradish espuma
  • Infuse the milk with the soy sauce and the horseradish paste for twelve hours.
  • Pass through a fine-meshed sieve.
  • Bind the milk with the cortina.
  • Transfer to a siphon and aerate with two cartridges.
  • Store in the refrigerator until use.
Preparation method: beef stock
  • Chop the vegetables into a fine mirepoix.
  • Brown the vegetables in a frying pan.
  • Fry the meat until it is dark brown.
  • Cover the meat and vegetables with cold water and infuse on low heat for five hours.
  • Pass the liquid through a sieve and reduce until you have 600g of stock.
  • Pass the stock through a passing cloth.
  • Bind the stock with gelatin if needed.
Preparation method: goat's cheese powder
  • Freeze the block of goat's cheese.
  • Use a microplane grater to grate the cheese.
Finishing & presentation
  • Place the steak tartare inside the brik pastry cylinder and place on a dot of horseradish espuma.
  • Dip the ends of the cylinder in the spirulina powder.
  • Pour the room-temperature stock into the plate.
  • Finish with the goat's cheese powder, the bonito flakes, and the garden herbs and flowers.

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