Beauty: Michael Voltaggio- Steak Tartare
Recipe courtesy of Michael Voltaggio

Beef Tartare, Endive and French Onion Dip

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 45 min (includes cooling and drying time)
  • Active: 50 min
  • Yield: 4 to 6 servings
Share This Recipe


Beef Tartare:


Crispy Onions:


Special equipment:
a deep-fry thermometer; a spider
  1. For the beef tartare: Finely chop the steak with a chef's knife. Add to a bowl along with the olive oil, piment d'Espelette, chives, salt and pepper. Mix well and set aside.
  2. For the cheese: Finely grate the Gruyere using a rasp grater. Spread out on a rimmed baking sheet and allow to dry for 1 hour.
  3. For the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few tablespoons of water if the skillet gets too dry, about 25 minutes. Cool the onions completely.
  4. Place the onions in a blender along with the sour cream, salt and pepper. Blend until smooth. Set aside.
  5. For the crispy onions: Heat the canola oil to 375 degrees F in a large Dutch oven.
  6. Add the sliced onions and buttermilk to a bowl and soak for 5 minutes. Add the flour to a second bowl, then use a spider to remove the onions from the buttermilk and toss them in the flour, coating them well. Fry in batches until golden brown and crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
  7. Place the beef tartare loosely on a platter. Spoon the onion dip on the side. Garnish with the crispy onions. Sprinkle with the dried Gruyere. Cut the endive into individual leaves for scooping and serve on the side.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).


Related Pages