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VEGANIZED MICHELIN STAR CHEF ERICK JACQUIN’S STEAK TARTARE!

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  • Chef Jana
I HAVE VEGANIZED MICHELIN STAR CHEF ERICK JACQUIN'S STEAK TARTARE!
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Enough chitchat! Here is the recipe!

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VEGANIZED MICHELIN STAR CHEF ERICK JACQUIN’S STEAK TARTARE!

  • 10 minutes - Prep time
  • 35 minutes - Total time
  • 2 Persons
• 6 greenish Roma tomatoes
• 2 tablespoons of finely minced white onions
• 2 tablespoons of capers, finely minced
• 2 tablespoons of finely minced green onions
• 2 tablespoons of minced parsley
• 2 tablespoons of finely minced cornichons or pickles
• Salt to taste
• Black pepper to taste
• 1 teaspoon of Worcestershire sauce
• 1 tablespoon of vegan mayo
• Lemon
• Extra virgin olive oil

Instructions

  • 1.
    BLANCH THE TOMATOES:
  • 2.
    Make criss-cross on the bottom of the tomatoes, add them to a pot with boiling water and let them boil for 1 minute. Remove the tomatoes from the boiling water, add them to a bowl with icy water. Peel the tomatoes dressed them, put them in a baking sheet, sprinkle with salt, put the baking sheet in the oven for 25 minutes at 230°C or 440°F. Remove the tomatoes from the oven, chop them into medium pieces, add them to an icy bowl. Add the remainder of the ingredients and stir them gently.
  • 3.
    Add the tomato tartare into ring molds or serve it in the best French bistro-style; with a side of French fries or warm toasted! Bon appétit
    • Erick Jacquin
    • European
    • Dinner
    • Savoury
    • Autumn
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