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Learn how to make a delicious steak tartare with the three-Michelin-starred chef Enrico Bartolini. Get the expert tips, tricks and techniques from chef Bartolini as he cooks this tasty dish in his kitchen, using fresh herbs and ingredients.
This is cooking closer, faster and more direct than you’ve ever seen before.
For decorating the steak tartare, you will need: nasturtium, wood sorrel, lion’s tooth (aka dandelion) and red butterfly.
For making the steak tartare, you will need 400 g of beef stock (concentrated with vegetables, mushroom, parmesan cheese and water), 10 gelatine sheets (for the disk), beef fillet (Bartolini uses a 4 years old beef fillet from Piedmont), celery, taggiasche olives, 300 g of orange and lemon juice, nori, soy sauce, salt and vinegar.
The dressing sauce is prepared with red wine vinegar, 130 g honey and 100 g of dijon mustard and caviar.
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