Steak tartare from roe

With this take on steak tartare, we're taking French bistro to a whole new level. Serve it as a starter with toasted bread and cornichons, or make it a main course with thin-cut French fries. This dish is a true tribute to the French classic – refined, flavorful, and customizable with your favorite garnishes.

Number of persons: 4

Preparation time: 25 minutes

Cooking time: 5 minutes

Ingredients

For the meat

400 grams of venison steak or venison

2 tbsp extra virgin olive oil

For the garnishes

1 large shallot or two small ones, finely chopped

8 cornichons, finely chopped

4 tsp French mustard

2 tbsp fresh chives, finely chopped

Before serving

Toasted bread or French fries

Preparation method

Preparing meat

Finely chop the steak or back steak with a sharp cleaver. Make sure the meat stays well chilled while chopping.

In a cool bowl, toss the minced meat with olive oil. Season with salt and pepper.

Making a garnish

Chop the shallots and gherkins as finely as possible. Finely chop the chives.

Serve

Divide the tartare among four plates using a ring or serving ring. Garnish with shallots, gherkins, and a small dollop of mustard.

Serve immediately with toasted bread or French fries and a good Pinot Noir.