Steak tartare from petite tender
Steak tartare with brioche bread, tarragon mayonnaise, cornichons, Amsterdam onions and shallot
How good does that sound? Steak tartare is still one of the most iconic French meat starters if you ask us. So delicious! For steak tartare, you naturally want to use tender meat, and filet mignon often comes to mind. A great option, but you also see bavette used more and more, equally tender and full of flavor. But did you know that the famous French brasserie Flo uses petite tender for this dish? Also known as petit tender. And trust us, that is an excellent choice. @Duijvelslekker, the creator of this dish, clearly agrees and we are more than happy to share it.
This is quite an extensive recipe, as @Duijvelslekker does not do things halfway. You can follow it fully or partially, so let’s go step by step... and most importantly, enjoy the process!
Preparation
Prepare all garnish ingredients in advance (except the cress and Parmesan cheese) and set them aside.
Preparing tarragon mayonnaise
Remove the leaves from the tarragon sprigs and finely chop them. Mix the remaining ingredients until the vinegar and oil are fully incorporated into the mayonnaise. You should already taste the tarragon. If not, add a bit more tarragon vinegar. Finally, add the fresh tarragon and mix well again. Store in the refrigerator until ready to use.
Preparing brioche bread
Lightly brush both sides of the bread with olive oil and sprinkle with sea salt. Grill the slices on the BBQ, making sure the sweet brioche does not burn.
Let the bread cool so it becomes nicely crispy.
Preparing steak tartare
Place the petite tender in the freezer for about 10 minutes so it firms up slightly, making it easier to cut.
Meanwhile, prepare the other ingredients and mix everything together (except the meat) to create a sauce.
Remove the petite tender from the freezer and first slice it into thin strips, then into small cubes of about half a centimeter. Place the meat on a cutting board and finely chop it further with a sharp knife until you reach the desired texture. Always do this by hand, never use a blender or food processor.
Place the meat in a bowl and mix the sauce into it until the flavors are well absorbed.
Top the brioche bread with the steak tartare, finish with the garnish and your dish is ready to serve.
ENJOY!
