I’ve never met Jacques Pépin, but I grew up watching him and have learned so very much from his books and shows on public television. Learning from him I was able to teach myself many things including how to debone a chicken. I find Jacques love of food and his teaching to be unprecedented, and for that I am incredibly grateful.

We use freshly ground veal because it is sourced locally in Hawaii, but you should use whatever is freshest and closest to you.

Steak Tartare

Category

Category name

Serves

4

Steak Tartare

Ingredients

  • 10 ounces (300 grams) freshly ground prime beef trim (ribeye, New York strip, round, flap) or ground veal
  • ¼ cup (60 grams) Tartare Mix (see below)
  • 1 ½ tablespoons Anchovy Vinaigrette (see below)
  • ¼ cup chopped chives
  • 1 teaspoon coarsely ground black pepper
  • Generous pinch of kosher salt
  • 2 tablespoons Béarnaise Aioli (see below)
  • Crispy Shallots (see below)
  • Maldon or other flaky sea salt
  • 20 cornichons
  • 4 thick slices sourdough toast
  • Anchovy butter (see below)

Method

  1. In a medium bowl gently combine the ground beef with the tartare mix, the anchovy vinaigrette, half of the chives, black pepper, and salt. Using your hand, gently mix making sure not to compact the mixture. Position a tall 3-to 4-inch ring mold on a plate and carefully fill with one-quarter of the mixture. Remove the mold. Repeat with the remaining three servings.
  2. Top each portion with a small dollop of the béarnaise aioli and then with little piles of crispy shallots, chives and Maldon salt. Serve with cornichon and sourdough toast spread lightly with anchovy butter on the side.

Tartare Mix

Ingredients

  • 2 teaspoon grainy mustard
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons sherry vinegar
  • ½ teaspoon Tabasco
  • 1 small clove garlic, minced
  • 2 teaspoons anchovy paste
  • ¼ teaspoon sugar
  • ½ teaspoon freshly ground black pepper
  • ¼ cup cornichons, finely minced
  • 1 tablespoon capers, finely minced

Method

  1. In a small bowl, whisk together the grainy and Dijon mustards, olive oil, sherry vinegar, Tabasco, minced garlic, sugar and pepper. Stir in the cornichons and capers. Refrigerate until ready to use or up to 3 days.

Anchovy Vinaigrette

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • 2 anchovy fillets, drained and finely chopped
  • 1 small clove of garlic finely chopped

Method

  • Combine the extra-virgin olive oil, vinegar, Dijon mustard, anchovy fillets and garlic in the jug of a blender and process until smooth and emulsified. Alternatively, in a medium bowl, whisk together the mustard, garlic, anchovies and vinegar. Continue whisking while slowly, drizzling in the oil until smooth and emulsified. Refrigerate until ready to use or up to 3 days. Allow to come to room temperature before using.

Béarnaise Aioli

Ingredients

  • ⅔ cup (100 grams) tarragon vinegar
  • 2 tablespoons (25 grams) thinly sliced shallot
  • 2 large egg yolks
  • ¼ cup (60 grams) water
  • ½ cup (125 grams) extra-virgin olive oil
  • 1 tablespoon minced tarragon
  • Large pinch salt
  • Small pinch freshly ground black pepper

Method

  1. Combine the tarragon vinegar and sliced shallots in a small saucepan and bring to a simmer, cooking until the liquid has reduced to about 3 tablespoons (30 grams). Strain.
  2. In a medium bowl, whisk together the strained reduction, egg yolks and water. While whisking continuously, slowly add the oil, about 1 to 2 teaspoons at a time, being sure each addition is incorporated before adding the next. Once thick with a creamy consistency, whisk in the tarragon, then season with salt and pepper. The aioli can be used at this point or refrigerated for up to 3 days.

Anchovy Butter

Ingredients

  • 8 tablespoons unsalted butter, softened
  • 6 anchovy fillets, drained and finely chopped
  • 1 teaspoon lemon juice

Method

  1. Put the butter, anchovies and lemon juice in a medium bowl and mix until thoroughly combined. The butter can be used at this point or refrigerated until ready to use, up to 3 days. To spread easily, allow to soften a bit before using.

Crispy Shallots

Ingredients

  • Neutral oil, for frying
  • 3 shallots
  • Cornstarch
  • Kosher salt

Method

  1. Pour two inches of oil into a small, high-sided saucepan fitted with a candy/deep-fat thermometer. Preheat the oil to 325°F. Set a small rack over a baking sheet or line a plate with paper towels.
  2. Thinly slice the shallots into rings, preferably using a mandoline. In a medium bowl, carefully separate the rings and sprinkle with a light dusting of sifted cornstarch. Gently toss to coat the rings evenly.
  3. Fry the rings until a light golden brown and rain on the rack or paper towel. Season with the salt.