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Pierre Koffmann walks you through the essentials of making steak tartare, from selecting the right cut of meat to balancing flavours and mastering texture. It’s all about quality, technique and simplicity.
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In his BBC Maestro course, Pierre shares the timeless techniques behind classic French cooking, helping you build confidence and precision in the kitchen.
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45 Comments
What part exactly requires skill? Skill in asking the butcher for the right piece? The rest is literally cutting and mixing, the absolute basics to cooking.
I tried this with chicken, it wasnt so good
I like mine lightly seared on both sides.
What a man can tell about his passion in the way that is fluid and amaze audience, can only be complemented by his creation.
Mmmmm, tomorrow to my butcher.
I still find the bookends rather 'interesting'
love
how many americans fainted? raw meat AND raw egg 😂
Man, cooking raw shit looks hard!
"You don't need to put too much oil" Pours one liter into the tatare.
🎉❤🎉
A good vet could bring it back to life.
This is all trash. Don't ever mince a steak. This guy should be ashamed
7:05 gloves off
Zis isz bulszitt
"You dont need to put too much oil" continues to drown the mixture with it.. 7:45
So fat is dangerous?
Look over his shoulder, he has 2 but plugs as book ends, fucking hilarious
love the long pull into focus and then cutting it a millisecond after we can actually see what it looks like on the plate, just leaves me wanting more! Kudos to the editor!
I know the he's a highly respected chef and deservedly so, but (to my recollection) there is not a single aspect of French cooking that seems appealing to me. Fry that or shove it in the oven for a bit and I coupd be tempted – but eating it raw like that would make it reappear pretty quickly.
But hey, each to their own.
No.
2:24 Note how he glides the blade forwards and down….slicing. Not guillotine type vertical chopping. OK, less an issue with meat, but definitely with vegetables with cell structure like onions.
If I cooked this I'd win a Michelin Star.
no egg – makes it slimy
Pretty sure you ment to put a few dashes of tabasco sauce too as I can see it in your mise en place chef… lol
Forgot the tabasco?
fillet is the beginners cut for a tatare, but it isnt the best
where's the lamb sauce?
You can tell the UK is cucked because the BBC let that mustard comment slide.
what?
GERKINGS
Plastic cutting board? Hello no to more microplastics.
Raw barn and pasture meat… mmk.
He's making me feel better about my knife skills
I’ve had it once. I was with a group of people visiting Caen and wanted tripe in the local style, but ended up having to settle for steak tartare that I really enjoyed.
will any pickles do? I have some large ones from Always Fresh bought from Woolworths
Hang your meat, shave off the meat with a fairly sharp silver spoon. The meat comes off, leaving fat and gristle behind.
Thank you, Chef for sharing your secrets with us on this video. We truly get to learn from one of the greatest chefs for free. He is definitely showing us everything. It’s amazing what we get to learn if you like cooking from the greatest chefs
“Not too much oil” to a chef is always way more than I was expecting
After living in London for over 20 years, I understand what he meant.
Wild he didn't taste it and still said it's the best
Tabasco is a must for me.
Gordon Ramsay: ITS RAWWWWW!!!
I keep remembering that tartare steak segment from Mr. Bean!
I keep remembering that tartare steak segment from Mr. Bean!