Robin Filteau-Boucher’s Beef Tartare
This beef tartare recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a French bistro classic. Made using ribeye, a very tender cut of beef, it’s finely diced and then combined with mayonnaise, chives and olive oil. Bone marrow slow cooked in the oven is also added. Garnish with julienned potatoes and Louis d’Or […]
Ingredients
- 4 beef marrow bone halves, halved horizontally (see note)
- 1 lb (450 g) beef rib-eye steak
- 2 large russet potatoes, peeled
- 1 tbsp (15 ml) mayonnaise
- 1/2 cup (25 g) chives, finely chopped
- 1/3 cup (35 g) Louis d’Or cheese, finely grated
- Olive oil, to taste
- Vegetable oil, for frying
Instructions
- Rinse the marrow bones under cold running water. Place the bones in a large bowl and cover with cold water. Refrigerate for 12 hours or overnight.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Drain the bones and pat very dry. Place on a baking sheet, cut-side up. Bake for 20 minutes.
- Using a spoon, scoop the marrow from the bones and keep warm in a small bowl.
- Meanwhile, fill a bowl two-thirds of the way up with ice. Place a second bowl over the ice. This will keep the steak very cold while you prepare the tartare.
- On a work surface, using a knife, cut the steak into small dice and place in the chilled bowl as you go. Refrigerate.
- Preheat vegetable oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
- Using a mandoline, slice the potatoes into a very fine julienne. In a large bowl, rinse the potatoes with cold water until the water runs clear. Let soak in cold water for 10 minutes. Drain and pat very dry on a clean dishcloth.
- Fry the potatoes in the hot oil for 3 to 4 minutes or until nicely browned and crispy, stirring a few times. Watch out for splattering. Drain on the baking sheet. Season with salt.
- Add the mayonnaise and chives to the bowl of steak. Add olive oil, to taste. Season with salt and pepper. Mix well.
- Using a round cookie cutter as a mould, divide the tartare between four plates. Garnish with the warm beef marrow and fries. Sprinkle with the cheese. Serve immediately.
This beef tartare recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a French bistro classic. Made using ribeye, a very tender cut of beef, it’s finely diced and then combined with mayonnaise, chives and olive oil. Bone marrow slow cooked in the oven is also added. Garnish with julienned potatoes and Louis d’Or cheese and it’s ready to enjoy as a starter or a meal served with onion rings.