Steak Tartare with Mustard Ice Cream

Adapted by StarChefs.com
January 2011

INGREDIENTS:

Bread Soufflé
250 grams hight-gluten flour
250 grams low-gluten flour
10 grams brewer’s yeast
Flavored Butters
500 grams butter, room temperature
Spanish paprika
turmeric
Szechwan peppers
Chopped onion
Mustard Ice Cream
500 grams cream
100 grams egg yolks
3 bloomed gelatin sheets
2 grams salt
50 grams old-style mustard
Steak Tartare
110 grams sirloin
10 grams minced capers
10 grams minced sweet pickles
5 grams minced onions
5 grams mustard mayonnaise
Tabasco sauce
Worcestershire sauce
Salt and freshly ground black pepper
Lemon and Caper Preserves
100 grams lemon
100 grams sugar
100 grams finely chopped pickled capers
Spiced Tomato Compote
40 grams sugar
20 grams vinegar
300 grams tomato purée
1 gram paprika
Tabasco sauce
salt
Oloroso Sherry Sphere
500 grams water
8 grams alginate
200 grams Oloroso Sherry
1.5 grams cooking lime
2 grams xanthan gum
sugar
Meat Béarnaise
100 grams egg yolks, room temperature
200 grams clarified butter
20 grams vinegar and tarragon reduction
10 grams reduced beef broth
To Assemble and Serve
Mustard leaves

METHOD:

For the Bread Soufflé:

Preheat the oven to 250ºC. Combine the high-gluten and low-gluten flours and form a volcano. Dilute the yeast with about 200 grams of water, and begin to mix the flour mixture and yeast mixture to create a dough, adjusting with more flour and water as necessary. When a smooth, elastic dough is obtained, let it rest for a minimum of 6 hours. Pass the dough through a pasta maker until it creates very fine sheets. Cut the dough into 10-millimeter strips with a pasta-cutter, and bake at 250°C until the dough rises and acquires color.

For the Flavored Butters:

Divide the butter into 4 parts. Mix 1 part with the paprika, 1 with the turmeric, 1 with the peppers, and 1 with the onions. Once seasoned, reserve the butters separately in small pastry bags.

For the Mustard Ice Cream:

Heat the cream in a medium pot over a medium heat until it comes to a boil. Pour half of the cream over the egg yolks, stirring constantly, then add the mixture back to the pot with the cream. While stirring, heat the mixture to 85ºC, then remove from the heat. Add the gelatin sheets, salt, and mustard and stir to combine. Chill the mixture to 25ºC and then put the mixture in a pastry bag. Drizzle drops of the batter over a container filled with liquid nitrogen. As the mixture drops into the liquid nitrogen, small mustard balls will form. Drain the liquid nitrogen and reserve the balls in a Tupperware container in the freezer at 18ºC.

For the Steak Tartare:

Mince the sirloin steak. Season it with the capers, pickles, onion, mustard mayonnaise, Tabasco sauce, Worcestershire sauce, salt, and pepper. Reserve the tartare.

For the Lemon and Caper Preserves:

Chop the lemon into a fine brunoise, and put it in a pot with the sugar and capers. Let the mixture cook over a medium heat until it achieves the texture of a preserve.

For the Spiced Tomato Compote:

Caramelize the sugar in a pot. When it is “blond,” cut the heat by adding the vinegar. Add the tomato purée and season with the paprika, Tabasco sauce, and salt. Reduce the mixture to a compote.

For the Oloroso Sherry Sphere:

Combine the water and the alginate in a Robot Coupe and reserve. To make the sphere, mix the Oloroso Sherry, cooking lime, and xanthan gum in a food processor. Vacuum-seal the mixture to remove any excess air and achieve translucence. Drop spoonfuls of the mixture over an alginate bath, give it a few minutes to react, and with a slotted spoon remove the spheres from the bath. Rinse the spheres with water and cover in sugar for about 3 hours, until the sugar has partly absorbed the water from the spheres and they take on the appearance of raisins.

For the Meat Béarnaise:

Put the egg yolks in a bowl. Whisk the clarified butter into the egg, mixing thoroughly until the butter is completely incorporated. Lastly, add the vinegar-tarragon reduction and beef broth and keep warm.

To Assemble and Serve:

Arrange the Steak Tartare in the center of the plate, and plate the scoops of the Mustard Ice Cream over it. Garnish the plate with a line of Meat Béarnaise. Plate a Bread Soufflé, some of the Lemon and Caper Preserves, Bread Soufflé filled with Szechwan Butter, the Tomato Compote, Bread Soufflé filled with Turmeric Butter, Bread Soufflé filled with the Paprika Butter, Bread Soufflé filled with Onion Butter, and lastly, the Oloroso Sherry sphere. Finish the plate with a few mustard leaves.