Pierre Koffmann reveals the key steps behind a perfectly balanced steak tartare, showing how quality ingredients and precise technique make all the difference.
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23 Comments
Those initial thin slices…just throw those in a pan then slap them in a roll for me 😊
I love the idea of having this is a main course.
is this a re-upload
Bone apple teeth
Oh darn…. Inspector Clouseau's "am-bur-ghar" could have been beaten by Chef Koffmann's "Worcestershire Sauce" but my man decided to take the easy way out and call it Lea and Perrins sauce
repeat repeat repeat.. still a beaut
de we a — simpl az dat
Raw? Wtf
I always thunk I speak english as a spanish Cow. But with him and Jacques Pépin as master chefs, I discover… Well, in a way, I could teach english :)) The only thing with foreign language is : go on ! Straight in the wall, and you Will break trought perfectly. In a funny manner. As smooth as butter (with horseradish inside :)))
i also add one piece of anchovy to my spaghetti pomodoro, enhances the dish without giving it a fishy flavor (that's the main reason why some recipes tell you to put just a tiny bit of anchovies)
This is a repost…
I love how you plated it, in the traditional way without modern chichi – food rings! I‘ll give the anchovies a try.
Yyyyyeahh I'll take my meat cooked uhh thank you.
I ate a lot of tartar in the Chech Republic and they'd crucify me if I asked for capers, cornichons and anchovis in my good beef
Awesomeness
love his disdain for english mustard. completely disgusted just by mentioning the stuff.
this dude got skills and a og swag to him
"English mustard kills any food you put it on" 🙂 🙂 🙂
Glad to see a Frenchman using English ingredients❤
ALLONZ Y
Yummmmm
🤣🤣🤣🤣🤣
Gosh he seems so out of touch. I am quite surprised. How quickly tastes pass.