Ludo à la Maison - Steak Tartare

Today, I'm going to show you how to do a steak tartare. Steak tartare is one of my favorite dishes. Another one. When I go to Paris, I always eat a steak tartare. I make sure I'm over there for two days, three days. One day, I need to eat a steak tartare. For that, we need beef tenderloin. It's not a lot of fat. Just a little bit, just enough. Okay, so clean a little bit your beef. Take off the fat here. So voilà. Now the meat is trimmed very well. So now, we are going to chop our meat. Okay, make sure you have a very, very sharp knife. Dice the meat. Sharp. Sharp, not chop. Sharp. Sharp knife. Sharp. So we're going to dice the meat with a sharp knife. So, we call that au couteau. Au couteau means with a knife. Some people do the steak tartare au couteau, or you can ground the meat, like a meatball. You know, the meat is ground. Thin slice like this. Make sure you follow the grain. Meat tastes differently the way you slice it. It's like sushi. Bon, our meat is diced. Okay, now, we're going to chop some shallot. When I was a kid, one Saturday on each month, my dad was making his own steak tartare. Sometimes it was beef meat, but sometimes, what I don't like, it was horse meat. Oh, a tartare of horse meat. So, very fine, yeah? Yeah, this memory of my dad. He was going to see the butcher. Mr. Mr. Picard. Mr. Picard. Everybody know Mr. Picard. He love woman and love this meat. Dead or alive, he loves meat. So, he was always treating this meat like a woman. He always get this big cow, you know, and always, like, tapping the ass of the cow. Ha, Ludo! Touch this girl. Touch her ass. Ha, look at this one. C'est de la bonne chair. Give him a little tap in the ass. He says, there's a good, good, good meat, this one. Trust me, if you see him cut the meat, it's pretty sexy. Sexy, sexy. I put shallot here. Okay, hop, shallot. Okay, we're going to chop a little bit the capers. Cornichons. And you always can use pickles if you want. Why not? Since I move in America, I really love pickles. You'll find the best pickle in the world in America. I'm going to chop a little bit of tarragon. Voila. So, now we're going to do the vinaigrette. So, for the sauce, we're going to use a little bit of Dijon mustard. The sauce, we cannot say the name. Also shire, or shower, or I don't know. But this one. A little bit of ketchup. Un petit peu de sel. A lot of white pepper. And we whisk. So, it's like an emulsion. Okay. We put a little bit of olive oil. Voila. Like we say in France, change pas de main, ça vient. Don't switch hand, it's coming. Like you're ready to go, you know. You know what I'm talking about. Like, you know, don't give up. Okay. Go faster a little bit, it's almost finished. Sometimes you get tired and change hand. I mean, you know what I'm talking about, guys. You know. Go faster. Voila. Now, my favorite time. We're going to mix slowly our meat. So, shallot, cornichons, capers, a piece of fly just went to my tartare, but it's okay. Good, good sauce, okay. Long time ago, when I was doing my pop-up restaurant concept, I have a review about the food and I have this girl complain about my tartare, saying my tartare was not that great. For her, my tartare was too rare. What can you say about that? Un petit peu de tabasco. Now, you need toast. Toast the bread like Maman style. I always say, you know, Maman style is the best, guys. Hein, Maman is the best, hein? When I was a kid, my mother, every morning, she was late for work. She was not toasting the bread in the oven, but she would just take a fork and just grill it. Ça, c'est Maman style. And it works. It's very good. I love it. It's a very specific flavor like this, or the burnt bread. That is memory, the morning, Maman. So, I'm going to put my tartare in the middle. I'm going to show you a little bit of secret here. You want to tell you what it is, guys? Crispy fried onions. I love fried onions. The one you put on the green bean casserole. It's good. It's very good, guys. And that's about cooking, you know? You always can add a little thing. You know, like I say all the time, cooking is not just about recipe. So, I'm going to put our yolk in the middle here. Toast. We have here steak tartare okuto, egg yolk, and a little toast pastry bread. Mmm. I'm very happy with that. My dad would be happy, too. That's good, ************. That's really good.