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How To Make A Steak Tartare Cornetto Welcome back to another video, I am Chef Devaux
and I am going to teach you how to make a beautiful Steak Tartare with a Cornetto cone.
Now first thing you need is an egg yolk so I am going to take my egg, crack it open,
scoop the yolk out, place it in a bowl just for a second.
Alright now in normal Steak Tartare you just use the raw egg as is but what I like to do
is I like to cook it Sous Vide inside some oil, and what this does is at 65°C for about
an hour it actually turns the egg into a consistency sort of like a syrup texture and much more
creamy than a normal egg yolk. So what you do is just put your egg yolk inside
some extra *** olive oil, make sure it's fully submerged. After placing your egg inside
the oil what you do is you place it inside a steaming machine. What I am doing is clamping
it inside the Sous Vide machine so it doesn't move around. Now if you don't have a clamp
you can just use some tape or something else just to keep in place for the hour, and during
this hour what's going to happen is the protein strands inside the egg yolk are going to start
to unravel and this is going to restrict the movement of the molecules inside it, which
is going to create a much creamier texture and it's sort of going to jellify the egg
yolk. It's not going to make it hard it's just going
to make it perfect, like a perfectly boiled egg, you just have instead of a running egg
yolk you have a slightly more syrupy egg and that's just a beautiful texture to have.
Now don't worry about it too much if you haven't got a Sous Vide machine like this one, instead
what you are going to need to do is you're going to need to go to the supermarket and
buy some pasteurized eggs. Pasteurized eggs basically are eggs that have been cooked at
55°C for two hours and at 55°C the protein strands don't unravel so they look exactly
the same as normal eggs except for they're completely bacteria free, so there is no chance
of getting infected with salmonella or anything like that.
Now at the 65°C that we are cooking them at, the salmonella bacteria dies out in about
three to four minutes, so since we're cooking it for an hour it is completely safe to eat,
there is no problems there. Okay that is enough about bacteria and salmonella
viruses, let's move on to prep some more stuff. Wasabi Cream -- Alright now you add a little
bit of Philadelphia Cream Cheese into a mixing bowl and a little bit of cream and then some
wasabi. Alright you want to grate it really finely
on a sharkskin paddle board, if you want to know more about wasabi and grating it then
click on the link in the top left corner of the screen to learn more about that.
Then you just scoop it up with your finger and you add it in. Now just blend it all together
inside a mixer. I ended up adding a little more wasabi, what
you want to do is just mix it, taste it, see how it is. You don't want an excessive amount
of wasabi taste but you do want it to complement, so just add it as you see fit.
Now I am going to put it inside a bag so I can pipe it out. Just grab a plastic bag,
grab the corner and turn it around, make a hole and then fill it in -- okay perfect.
Then just put it back down again, press it down to the corner -- okay, and then just
keep this until later and just snip the end off when you need to pipe it out.
Bread Cornetto -- Now to make your bread Cornetto. What you do is you take a baguette and a very
sharp knife and you cut it as you were going to do with the sashimi slices, very-very thin
first one just to get started, and you slice the bread into very thin long slices.
Then what you do is you just roll it up into a cone, now at this point you put a toothpick
through it to keep it in place, and place them face down in an oven at about 180 degrees
or 200 degrees and check up on it every five to six minutes.
Once they come out of the oven they will be crispy and solid and they will fit perfectly
inside a shot glass like this, this is what they were designed to be fit into -- a nice
way to hold them up. Okay now for the steak, what you want is to
make this Steak Tartare, basically you go to a butcher's and you get a great quality
piece of meat with as minimal as possible fat in it or connected tissue, in fact no
connected tissue whatsoever. So for this I bought a nice piece of sirloin steak and then
I sliced the sirloin into one centimeter thick slices and then I took these slices and I
cut them into one centimeter thick strips and then I piled these strips up and dice
them into small even sized cubes. Finished off by chopping it up a little bit more to
get a nice finely chopped Tartare. Finely Chop -- Parsley, Capers, Shallots.
Alright so now you make your sauce for the Tartare, what you do is you take your Sous
Vide egg, place it inside a bowl and pop it. Look at that marvelous syrup like consistency.
Then you add a little bit of extra *** olive oil, just about that much and a little
spoon of mustard, one or two drops of Tabasco, a little bit of Lea & Perrins sauce, a little
squirt of lemon juice, some Heinz ketchup and then you mix it.
Give it a little taste, you want to make sure it's perfectly balanced flavors, you don't
want to have anything jumping out at you, you don't want it to be too spicy, you don't
want it to be too sour or you don't want it to be too creamy, you want it to be just perfectly
even. Okay, so once this is done just transfer it
over to another bowl and then you add your meat in the same bowl is fine, add a little
bit of parsley, a little bit of chopped capers, and a little bit of chopped shallots then
season with a bit of pepper and a little bit of salt. And what you just do is you want
to give it a little mix just to get all the ingredients nice and evenly mixed, and then add a little bit of your sauce.
You start by adding a little bit and then mix it in and then try it. If you feel it
needs some more sauce then you add a little bit more and you keep mixing, and so on and
so on until you get the right consistency. It's very easy to add some more sauce, it's
very difficult to take away, so just go slowly at first until you get to just the right amount
and always important to just keep tasting. Alright, so once this is done then it's time
to assemble your Cornetto. Alright now to assemble it and bring it all together, what
you do is take a little bit of your Steak Tartare and you place it inside your cone
just like so, maybe just a little more -- be a little bit generous. Then you cut the corner
off your bag and you squirt a little bit in -- a little goes a long way here. Now you
finish it off by adding some chopped chives, which I happen to have here on the board.
Voilà, a beautiful little Tartare Cornetto done. I hope you guys enjoy it, please try
to make this at home and don't forget to subscribe. END