A new take on STEAK TARTARE | From A Very Serious Cookbook

From the book A Very Serious Cookbook, this recipe is a new take on a classic french recipe of a Steak Tartare, without using eggs, capers or mustard. And the result?.... well, it's surprisingly awesome.
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Enjoy!
#steaktartare #frenchrecipe #recipe
INGREDIENTS:
50g unsalted butter
100g raw buckwheat groats
250g top sirloin
150g rib eye
12g pickled shallots
40g smoked paprika oil
10 sprigs parsley
100g fresh horseradish
150g smoked cheddar cheese
40g raw pecans or chestnuts
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[@buntin]

Looks like a delicious take on a classic dish. Is there any acid cooking of the steak in this dish? I do see pickled shallots but wondering if there’s enough acid in there to “cook” the meat. Thank you in advance and love the channel 👍

[@martaguinartarranz943]

wooow! I just discovered your channel! you are amazing!! hope to see lots of new more videos! I'm in love with all the cookbooks you have and your execution, Greetings from Barcelona!!!

[@milk6666]

Interesting twist. I will always prefer a version with capers and egg yolk tho... but I believe you man... must be a very interesting twist.

[@TheCountertop]

Classics are classics for a reason :) but I was impressed with the result. 👊👊👊

[@icecreamforever]

Great riff on steak tartare. Would have liked to have seen a close-up of the chopped steak. Anyway looking forward to the Pantry 101 vids! Cheers

[@TheCountertop]

Thanks! Yeah I thought that take was missing too! :( thanks for your feedback and support