If you like beef nothing beats a real homemade steak tartare. The secret lies in mincing you own meat and using the right mix of herbs condiment. in my view this is simply best steak tartare you will ever try (made in the style of Paul bocuse)
🧑🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS:
😀 SUBSCRIBE TO MY CHANNEL:
💌 JOIN OUR NEWSLETTER►
The food grinder kit I am using:
🧅🥕INGREDIENTS🥕🧅
300 grams beef filet (minced by hand or with a food grinder)
1 egg yolk
1 teaspoon dijon mustard
40 ml olive oil
2 and half tablespoons shallots (finely diced)
2 teaspoon finely chopped parsley
2 teaspoon finely chopped chives
1 teaspoon caper (roughly chopped)
1 teaspoon ketchup
1 teaspoon gherkins
a few drops of tabasco
a few drops of Worcestershire sauce
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial:
🎗️ join the FCA community on Patreon:
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: