Beef, beet and raspberry tartar
Japanese chef Satoshi Amitsu reveals the secrets behind his recipe for beef tartare with beet, raspberry, smoked ricotta, black sesame crumble and red shiso veil.
This recipe by Satoshi Amitsu, chef of the Baillotte restaurant in Paris, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 45 min
- Cooking time: 30 min
- Resting time: 2 h
Ingredients forBeef, Beet and Raspberry Tartar
Beet and raspberry salad
1 beet to cook
A few raspberries
Juice of ½ lemon
olive oil
Sal t
Black sesame crumble
100 g T55 flour
100 g butter
100 g almond powder
20 g black sesame seeds
30 g sugar
5 g salt
Beef tartare
280 g rump steak
1 shallot
10 g sesame oil
5 g soy sauce
1 filet lemon juice
Shiso juice
2 bunches red shiso
10 g sugar
5 g salt
½ lemon juice
Shiso veil
30 cl shiso juice
3 g agar-agar
3 g gelatin
Shiso emulsion
20 cl shiso juice
2 g lecithin
Smoked ricotta
Steps for the Beetroot and Raspberry Tartar
1 - Beetroot and raspberry salad: dice the beet and crumble a few raspberries. Season with lemon juice, olive oil and salt. Set aside in a cool place.
2 - Black sesame crumble: combine all crumble ingredients. Bake at 180°C for 20 min.
3 - Beef tartare: pan-fry rump steak, cut with a knife and season with shallot, sesame oil, soy sauce and lemon juice.
4 - Shiso juice: bring 1 l water to the boil. Add shiso, sugar, salt and lemon juice. Leave to infuse for 10 min, then strain.
5 - Shiso veil: add the gelatine and agar-agar to the shiso juice. Pour onto a plate and chill in the fridge for 2 h.
6 - Shiso emulsion: add the lecithin to the shiso juice, then emulsify with an immersion blender.
7 - Presentation: place the crumble, smoked ricotta and beet salad in a soup plate, followed by the beef tartare and shiso veil. Finally, pour the emulsion around the veil.
Forfurther information
- Baillotte, 16 rue du Dragon, 75006 Paris 6
- 13.5/20 in the Livre des 109
- Read Gault&Millau's review of Baillotte
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