A recipe inspired by a trip to Paris where I enjoyed a beef tartare at the Clown Bar in the 9th arrondissement. I loved the Asian flavors and the presentation in a fried rice paper. My version is easy to make at home, and I've included a few tips for making the dish a success!
Servings: 4 as a main course
Preparation: 30 minutes
Cooking time: 5 minutes
Ingredients :
Tartar:
- 300 g beef tenderloin
- 1 small French shallot, finely chopped
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander
- 1 tbsp coarsely chopped capers
- Zest of a lime
- 1 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil (your best)
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tbsp. tsp Sambal Oelek hot sauce
- 1 tbsp soy sauce or Worcestershire sauce
- 1 tsp Maldon salt
- Ground pepper, to taste
Rice leaves:
- 1 tsp cornstarch
- 1 tbsp water
- ¼ cup sunflower oil (Bella del Sol)
- 3 round rice paper sheets (Blue Dragon brand)
- 6 sheets of rectangular nori
To serve:
- Lime slices
- Freshly grated horseradish
- Roasted sesame seeds
- A drizzle of sesame oil
- Sunflower sprouts, optional
Steps:
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Slice the filet mignon into 3 discs, about 1 inch thick. Remove the strings and place on a small baking sheet. Freeze for about 15 minutes.
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Meanwhile, prepare the crispy rice papers. Mix the cornstarch with the water in a small bowl. Set aside. Cut the rice papers in half. Set aside. Using a pastry brush, brush the cornstarch mixture onto one side of the nori papers. Place in the center of the cut rice papers. Trim the ends of the rice papers to create an imperfect rectangle.
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Heat a frying pan with the oil—it must reach a temperature above 180C (350F)—otherwise, the frying won't work. Add the rice paper for a few seconds and watch them puff up before your eyes! Magic! Set aside on a paper towel.
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Slice the beef into small cubes, about 1/2 cm in diameter. This will be much easier since the meat will be firmer thanks to freezing. Cut it again with a knife after cutting all the slices. Add it to a large bowl with the other ingredients and mix. It is very important not to add vinegar or lime juice to the mixture, otherwise the meat will cook slightly.
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Serve a scoop of tartare in the center of each rice crisp. Top with freshly grated horseradish, sesame seeds, and a drizzle of oil. Squeeze with lime juice just before serving. So good.