Beef Tartare with Puffed Rice Chips
A refined beef tartare infused with Asian flavors, served atop homemade puffed rice chips for a crunchy and spectacular touch. Inspired by the Clown Bar in Paris, this dish transforms a classic into a modern, gourmet experience.
I love a good beef tartare, but always with a unique twist!
Discover a refined and original Asian-inspired beef tartare recipe, inspired by the famous Clown Bar in Paris. Made with tenderloin, fresh herbs, a hint of toasted sesame, and served on homemade puffed rice chips, this dish impresses with its flavor and texture. Perfect for a chic meal at home, as a starter or main course. Follow my chef’s tips to master this unique and delicious recipe, ready in 30 minutes.
Why make this recipe?
- Parisian Inspiration: Recipe inspired by the Clown Bar, with an Asian twist.
- Perfect Texture: Brief freezing of the tenderloin makes slicing easier and ensures the tartare holds together nicely.
- Balanced Seasoning: A mix of fresh herbs, capers, flavored oils, lime, and sauces for a fresh and punchy result.
- No Cooking of the Meat: No lime juice or vinegar in the mix, to keep the meat completely raw.
- Homemade Puffed Rice Chips: Easy to make and visually impressive — guaranteed “wow” factor!
- Elegant Presentation: Served as quenelles on rice chips, garnished with horseradish, sesame seeds, a drizzle of sesame oil, and a hint of lime.
- Easy to Share: Generous portions for 4 as a main course, ideal for a dinner with friends.
Note: To lighten, reduce the amount of oil used in the tartare and frying, or opt for store-bought non-fried rice chips.
Slice the tenderloin into 3 discs about 1 inch thick. Remove any sinew and place on a small tray. Freeze for about 15 minutes.
Meanwhile, prepare the crispy rice sheets. Mix cornstarch with water in a small bowl and set aside. Cut the rice papers in half and set aside. Using a brush, apply the cornstarch mixture on one side of the nori sheets. Place the nori in the center of the rice paper halves. Trim the edges of the rice papers to form imperfect rectangles.
Heat oil in a pan until it reaches over 180°C (356°F). If the oil isn’t hot enough, the frying won’t work.
Fry the rice sheets for a few seconds until they puff up before your eyes. Magical! Drain on paper towels and set aside.
Dice the beef into small cubes about ½ cm (¼ inch). Freezing makes this much easier. After cutting all slices, go over the pieces again with your knife for a finer dice. Place in a large bowl and mix with the other ingredients.
Important: Do not add vinegar or lime juice to the tartare mixture to keep the beef completely raw.
Serve a quenelle of tartare on each crispy rice chip. Garnish with freshly grated horseradish, sesame seeds, and a drizzle of sesame oil. Squeeze lime juice over just before eating. SO good.
Bon appetit and enjoy!
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