Steak Tartare made from diamond tenderloin

Steak Tartare with Brioche Bread, Tarragon Mayonnaise, Cornichons, Amsterdam Onions, and Shallots

How good does that sound? Steak Tartare is still one of the most iconic French meat appetizers, if you ask us. So delicious! Steak Tartare is best made with tender meat, and while filet mignon is often the go-to choice, bavette is increasingly popular. It's tender and packed with flavor. But did you know that at the famous French brasserie Flo, they use diamond tenderloin for this dish? Also known as "petit tender"! Trust us, it's an excellent choice. That’s what @Duijvelslekker, the creator of this recipe, thought too. We're excited to share it with you!

This is a detailed recipe (@Duijvelslekker doesn’t do things halfway), which you can follow entirely or partially. We'll guide you step by step, but feel free to make it your own!

Preparation

Chop all the ingredients for the garnish (except the garden cress and Parmesan cheese) and set them aside.

Making Tarragon Mayonnaise

Pluck the tarragon leaves from the stems and finely chop them. Mix the remaining ingredients thoroughly until the vinegar and oil are fully incorporated into the mayonnaise. You should taste the tarragon by now; if not, add a bit more tarragon vinegar. Finally, mix in the fresh tarragon and stir well. Refrigerate until ready to use.

Grilling Brioche Bread

Lightly coat both sides of the brioche bread with olive oil and sprinkle with sea salt. Grill the slices on the BBQ or a grill pan, but watch carefully to prevent the sweet brioche from burning.

Let the bread cool down to ensure it becomes nice and crispy.

Preparing the Steak Tartare

Place the diamond tenderloin in the freezer for about 10 minutes to firm it up, making it easier to cut.

Meanwhile, chop the other ingredients and mix them well to create a sauce.

Remove the diamond tenderloin from the freezer and slice it into thin strips, then cut into small cubes of about half a centimeter. Lay the meat on a cutting board and chop it finely with a sharp knife until it reaches the desired texture. Always chop by hand—don’t use a blender or food processor.

Place the chopped tenderloin in a bowl and mix in the sauce until the meat absorbs the flavors.

Top the brioche bread with the steak tartare and garnish with the prepared toppings. Your Steak Tartare is ready to serve!

ENJOY!
Check out Diamond Tenderloin >>