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.