Steak Tartare Allez Retour

"This is a great refreshing version of the traditional recipe, because the meat mixture is very quickly colored over a very hot non-stick pan and served on a beautiful watercress coulis topped with a savory herb salad. It's great for a light evening outdoor meal, served with a light Pinot Noir. Enjoy"
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Ready In:




  • Preparation:

  • Prepare the filet by completely removing all fat and white filaments from the meat.
  • Emance (slice) the filet very finely both ways.
  • Clean all of the herbs by immersing in a large amount of water.
  • Once clean, thoroughly dry, and separate and mix the herb leaves for the coulis, salad and seasoning for the tartare, reserve covered with damp paper towels until needed.
  • Peel the mushrooms and slice the mushrooms emance (slice), reserve.
  • Prepare the filet by mixing well the filet of beef, onions, garlic, watercress, parsley, cilantro, salt, ground pepper, extra virgin olive oil to taste,Tabasco and Worcestershire sauce.
  • Divide mixture in 4 and place in separate 2 1/2” metallic forms about 2 1/2” high, compressing well and refrigerate for at least 30 minutes.
  • For the coulis:

  • Sauté the mushrooms, garlic over a hot fire with a little olive oil.
  • Blanch the watercress and parsley, after several minutes, remove to iced water to stop the cooking and preserve the rich color.
  • Thoroughly dry the blanched herbs and add, together with the sauteed mushrooms, garlic, salt and pepper, to a mixer and blend adding olive oil to the desired consistency.
  • Correct the seasoning and pass through a chinois (strainer).
  • Reserve.
  • To assemble:

  • Prepare the vinaigrette, by mixing the olive oil and vinegar and lightly tossing with the herb salad.
  • Add salt and pepper to taste.
  • Set a non-stick sauté pan over high heat and quickly sauté (10 seconds) the meat after removing from the metallic forms to lightly color, turn and color the tops (10 seconds), insuring that the middle is raw.
  • Set a ladle of the coulis in the middle of each plate.
  • Top the coulis with a portion of the tartare adding the herb salad on the tartare.
  • Sprinkle a pinch of the fleur de sel.
  • Decorate the plate as desired and serve.
  • You can also prepare the recipe as per the above but omit sautéing the tartare.

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I'm a retired real estate developer and, definetly, a passionate foodie. My passion is cooking and eating magnificent food in three star restaurants around the world and enjoying life to the fullest. I'm a graduate of the Institut Paul Bocuse in Lyon, France. I was born in New Orleans, lived in Cuba, as a child, and now live in "God's Country", Southern California. We are opening a B&B/Gourmet Cooking School in Provence, France. Let me know if you would like to spend a wonderful week in beautiful Provence cooking with the great Chef's of the world. I hope to bring you some great offerings from around the world. Enjoy!
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