KNIFE-CUT BEEF TARTARE ON CHARCOAL-GRILLED SOURDOUGH WITH COMTÉ, SAVORA MUSTARD, CRISP ICEBERG LETTUCE.
- Serves: 2
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
Ingredients
Beef Tartare
- 300 g bavette (flank steak), trimmed and knife-cut into small cubes
- 1 egg yolk
- 2 tbsp finely diced red onion
- 2 tbsp finely diced cornichons
- 1 tbsp capers, finely chopped
- 1 tbsp chopped parsley
- 1 tbsp finely chopped chives
- 1 tsp Worcestershire sauce
- 1 tsp ketchup
- 1 tsp Savora mustard (or Dijon mustard)
- 1 tbsp extra-virgin olive oil
- ½ tsp Piment d’Espelette
- Kosher salt
- Freshly cracked black pepper
Sandwich
- 4 slices country sourdough
- Olive oil, for brushing
- 80 g Comté cheese, shaved
- 2-4 iceberg lettuce leaves
Method
- Prepare a medium-high charcoal fire.
- Brush the sourdough with olive oil and grill until beautifully toasted with light char marks. Remove and let cool completely.
- In a chilled bowl, combine the bavette, egg yolk, onion, cornichons, capers, parsley, chives, Worcestershire, ketchup, Savora, olive oil, Piment d’Espelette, salt, and pepper. Mix gently until evenly seasoned.
- Taste and adjust seasoning if needed.
- Divide the tartare between two slices of grilled bread.
- Top generously with shaved Comté and finish with crisp iceberg lettuce.
- Close with the remaining bread, slice in half, and serve immediately.
Chef’s Tip
Knife-cut beef gives the tartare its signature texture. Letting the grilled bread cool before assembling keeps the tartare cold while preserving the crunch.
By Laurent Dagenais