Veal tartare

3/15/24, 8:30 AM

Chef François-Xavier Sailly, winner of the Terroir d'Exception Hauts-de-France 2023 trophy, sublimates veal loin in a tartar seasoned with wild garlic mayonnaise.

This recipe by François-Xavier Sailly, chef at Schorre restaurant in Saint-Valery-sur-Somme , is from the2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 6
Preparation time: 45 min
Cooking time: 30 min
Resting time: 12 h

Ingredients for the veal tartare

500 g veal loin
1 l cow' s whey

For the onion pickles

1 onion
100 g sugar
20 cl vinegar

For the wild garlic mayonnaise

100 g wild garlic leaves
1 l neutral oil
1 egg yolk
1 dash vinegar
1 tablespoon mustard
salt and pepper

For the tartar sauce

1 egg yolk
1 tablespoon mustard
1 tbsp. ketchup (we use homemade beet ketchup)
A few drops of Tabasco
A few drops of
Worcestershire (we use fermented shiitake juice)
Homemade wild garlic oil
Gherkin pickles
Homemade onion pickles

For the potato chips

1 potato (Marabel variety, for example)
1 tbsp. oil
Sal t

For the garnish

Lamier leaves and flowers
Wild garlic flowers

Steps for the veal tartar

The day before, trim the veal with a not-too-fine knife to keep a little lamb's lettuce. Marinate it overnight in whey, to loosen the flesh through the action of lactic acids.
Prepare the onion pickles: peel and thinly slice the onion. Boil 30 cl of water with the sugar and vinegar, then pour over the onions. Leave to infuse.
On the big day, prepare the wild garlic mayonnaise: blend the wild garlic leaves with the oil to obtain a green oil, then filter it. Make a mayonnaise with this oil and the remaining ingredients.
Make the sauce: whisk together the egg yolk, mustard, ketchup, Tabasco and Worcestershire sauce. Whisk the sauce with the oil, then add the diced pickles (keep a few slices of onion pickles for garnishing).
Make potato chips: peel the potato, cut into thin slices with a sharp knife or mandolin, then wash and dry with a cloth. Place the slices in a bowl, add the oil, salt and arrange on a baking tray lined with baking parchment. Place in the oven at 180°C for 20 min. Turn the chips over and cook for a further 5 min.
Finishing: press the meat through a cheesecloth. Season with tartar sauce, salt and pepper to taste.
Presentation: place a dollop of seasoned tartar in the center of the plate. Using a piping bag, pipe streaks of mayonnaise, plant a few homemade potato chips and intersperse a few slices of onion pickle. Garnish with lamier and wild garlic flowers.

For furtherinformation:

Schorre, 2 quai Lejoille, 80230 Saint-Valery-sur-Somme
13/20 in the Livre des109
Read Gault&Millau's review of Schorre

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