Tomato steak tartare
A vegetarian twist on steak tartare using blanched, diced tomatoes mixed with anchovies, capers, pickles, and herbs, topped with a raw egg yolk.
What you need
How Maurice does it
- 1
Score the skin of the large tomatoes, blanch in boiling water for 60 seconds, then transfer to ice water. Peel off the skins.
- 2
Dice the peeled tomatoes, remove the pulp and seeds, and place the diced flesh in a sieve. Sprinkle with salt and let drain for 10 minutes to remove excess moisture.
- 3
Finely chop the anchovies, rosemary, thyme, chili, capers, pickles, onion, and green bell pepper.
- 4
In a large bowl, combine the drained diced tomatoes, green tomatoes (diced), and all the chopped ingredients. Add Worcestershire sauce, Dijon mustard, mayonnaise, and olive oil. Mix well and season with salt and pepper.
- 5
Place a metal ring mold on a serving plate. Spoon the tomato mixture into the mold and press down gently. Carefully remove the ring.
- 6
Top the tartare with a raw egg yolk and sprinkle with black pepper. Serve with toasted bread on the side.
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