Steak Tartare with Potato Pavé

A fresh, seasoned steak tartare made with tenderloin and various herbs, served with egg yolk cream. It's accompanied by a golden brown, crispy baked Pavé Potato, made with thin layers of potato for a rich, full flavor and savory bite. A Parmesan Tuille with Roquefort, pear, and duck mousse. A fresh, elegant starter with a beautiful balance between tender and crispy.

Recipe for 6 people (Appetizer):

Preparation time:

Most of the time is spent preparing the Pavé Potatoes:

• Prep (cutting and stacking): 15–20 minutes

• Oven cooking: 1 hour to 1 hour 15 minutes at approximately 150–160°C (300–320°F)

• Cooling and setting: at least 5 hours, preferably overnight.

• Baking until crispy: 10–15 minutes

Total time: approximately 5 to 6 hours (most of which is waiting time).

Active cooking time: approximately 30 minutes.

Ingredients:

Steak Tartare:

300 g Beef Tenderloin

1 tblsp. Freshly squeezed Lemon Juice

1 tblsp.  Dijon mustard

1 Egg yolk

1 tsp. Small Capers (finely chopped)

1 tsp. Cornichons (finely chopped)

1 tblsp.  Tabasco sauce

1 tblsp.  Worcestershire sauce

2 tblsp.  Olive oil

1 tblsp.  Chopped parsley

1 tblsp.  Chopped chives

1 tblsp.  Finely Chopped Shallot

Salt and Pepper, to taste

Egg Yolk Cream:

6 fresh egg yolks (preferably organic)

1 tblsp. mustard

2 tblsp. neutral oil

1 tblsp. Deep Smoke Intense Flavor

Salt and Pepper

Potato Pavé:

500g Peeled Potatoes (wax-based)

50g Clarified Butter

1 tsp Garlic Powder

2 tsp Dried Thyme

75g Freshly Grated Parmesan Cheese

Parmesan Tuile:

25 g egg white

25 g finely grated Parmesan cheese

25 g flour (sifted)

25 g melted butter (unsalted)

Miscellaneous:

Mandolin

Piping bag

2 Baking tins

Tuille mold

Preperation:

Potato Pavé:

1. Prepare the potatoes

• Peel the potatoes.

• Slice them very thinly (± 1–2 mm) with a mandolin.

• Do not rinse (starch helps bind).

• Gently mix with melted butter, salt, and pepper.

2. Build up

• Line a rectangular baking dish or baking pan with parchment paper.

• Arrange the potato slices in layers, overlapping them tightly.

• Add Parmesan cheese, a little thyme, and garlic between the layers.

• Press firmly.

3. Baking

• Cover tightly with aluminum foil.

• Bake for 60–75 minutes at 170°C (338°F) until fully cooked.

4. Pressing & cooling (important!)

• Place a second baking tin on top with a weight (approximately 2–3 kg).

• Let it cool in the refrigerator for at least 5 hours (preferably overnight).

5. Portioning & crispy baking

• Cut into neat rectangles.

• Fry in a hot pan with butter or oil until golden brown and crispy on all sides.

• Sprinkle with fine salt.

Steak Tartare:

Finely chop the tenderloin by hand; never grind it.

In a bowl, combine the following: lemon juice, egg yolk, mustard, Worcestershire sauce, Tabasco sauce, olive oil, salt, and pepper.

Gently toss the sliced ​​tenderloin with this dressing.

Fold in the shallot, capers, cornichons, parsley, and chives.

Taste and adjust the acidity, saltiness, and spice levels if necessary.

Egg Yolk Cream:

Place the egg yolks in a bowl.

Whisk in the mustard and lemon.

Gradually add the oil, drop by drop, while whisking until a creamy, lightly thickened mixture forms.

Mix 1 tablespoon of Deep Smoke Intense Flavor into the cream for an intense flavor.

Pour the cream into a piping bag and refrigerate for 1 hour.

Tuille of Mousse or Pate:

Beat the egg whites until light and fluffy (not frothy).

Sift in the flour and mix until smooth.

Add the melted butter and stir until the mixture is glossy and runny.

Add the grated Parmesan cheese and mix well.

Fill the silicone tuille mold and bake at 170°C (350°F) for 6-8 minutes.

Create a ball of mousse or pate and place it in the center of two tuille molds.

Wine tip:

Red

Bourgogne Pinot Noir (fresh, elegant, classic)

• The fresh acidity cuts beautifully through the creaminess of the pavé.

• The subtle red fruit and light spiciness enhance the tartare without overpowering it.

• No tannins → perfect with raw meat.

White

Sancerre / Pouilly‑Fumé

• Steak tartare pairs surprisingly well with white wine, as long as it's crisp and minerally.

• The potato pavé is beautifully supported by acidity and minerality.

• It's especially good when you add a fresher seasoning to the tartare (capers, lemon, chives).

Bon Appétit ...