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Home Steak tartaar met koolrabi en lavasvinaigrette

Starter Meat Refined Summery French Kohlrabi Lovage Quick Festive

Steak tartare deserves a handsome presentation, and this recipe delivers. The kohlrabi adds a fresh crunch, while the lovage vinaigrette gives the dish a herbaceous, slightly earthy note. Lovage, also known as maggi herb, is an underrated ingredient that elevates tartare in an unexpected way. Serve this dish on dinner plates in a neutral, warm tone so the colors of the dish can shine.

x_ckl_recipe_markerSteak tartare with kohlrabi and lovage vinaigrette An elegant steak tartare with crisp kohlrabi and an aromatic lovage vinaigrette. Perfect as an impressive starter or a light main course. How to make steak tartare with kohlrabi and lovage vinaigrette? Starter Modern French 2 people 25 min 10 min 35 min

Start with the lovage vinaigrette: combine 1 tablespoon finely chopped fresh lovage, 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar and 4 tablespoons good olive oil in a small bowl. Whisk well with a fork until smooth. Season with salt and pepper and chill.
Peel the kohlrabi and slice it very thinly into rounds or strips using a mandoline or a sharp knife. Place the strips in ice-cold water to keep them crisp and fresh. Leave for 10 minutes, then pat dry.
Finely chop the beef with a sharp knife into small cubes of about 3 mm. Preferably use beef tenderloin or bavette of good quality. Don’t make the meat too fine: a bit of texture makes the dish much more enjoyable to eat.
In a cold bowl, mix the chopped beef with 1 teaspoon chopped capers, 1 shallot (very finely minced), a few drops of Worcestershire sauce and a small splash of the lovage vinaigrette. Season with salt and freshly ground black pepper.
Form the tartare using a metal ring in the center of each dinner plate. Press down lightly and carefully lift off the ring.
Arrange the kohlrabi strips around and lightly on top of the tartare. Drizzle the lovage vinaigrette generously over the tartare and the plate.
Garnish with a few fresh lovage sprigs or leaves, a pinch of fleur de sel and optionally some thin radish slices for extra color. Serve immediately.

Starter Meat Refined Summery French Kohlrabi Lovage Quick Festive 300 g beef tenderloin or bavette, good quality 1 small kohlrabi 1 shallot, very finely minced 1 tablespoon capers, finely chopped A few drops of Worcestershire sauce Fleur de sel and freshly ground black pepper For the lovage vinaigrette: 1 tablespoon fresh lovage, finely chopped 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar 4 tablespoons extra virgin olive oil Salt and pepper to taste Optional: a few thin radish slices and fresh lovage sprigs for garnish Sharp knife Cutting board Mandoline or vegetable peeler Small mixing bowl Metal food ring or plating ring Fork or small whisk Dinner plates dinner plates dinner-plates Small Bowls small-bowls Chopping Board chopping-board Knives knives Cookinglife Dinner Plates Coastal Lines Ocean Beige ø 27 cm - 6 pieces Cookinglife Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa White ø 28 cm - 6 pieces Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Steak with red wine sauce and rosemary foodies-biefstuk-met-rode-wijnsaus-en-rozemarijn Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Surf & Turf met kreeft en ossenhaas foodies-surf-turf-met-kreeft-en-ossenhaas Smash Burgers with Truffle Aioli foodies-smash-burgers-met-truffel-aioli

Recipe

Steak tartare with kohlrabi and lovage vinaigrette

An elegant steak tartare with crisp kohlrabi and an aromatic lovage vinaigrette. Perfect as an impressive starter or a light main course.

Course	Starter
Kitchen	Modern French
Servings	2 people

Preparation time

Preparation time	25 min
Cooling time	10 min
Total	35 min

Equipment

Sharp knife
Cutting board
Mandoline or vegetable peeler
Small mixing bowl
Metal food ring or plating ring
Fork or small whisk
Dinner plates

Ingredients

300 g beef tenderloin or bavette, good quality
1 small kohlrabi
1 shallot, very finely minced
1 tablespoon capers, finely chopped
A few drops of Worcestershire sauce
Fleur de sel and freshly ground black pepper
For the lovage vinaigrette:
1 tablespoon fresh lovage, finely chopped
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Optional: a few thin radish slices and fresh lovage sprigs for garnish

How to make steak tartare with kohlrabi and lovage vinaigrette?

Start with the lovage vinaigrette: combine 1 tablespoon finely chopped fresh lovage, 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar and 4 tablespoons good olive oil in a small bowl. Whisk well with a fork until smooth. Season with salt and pepper and chill.
Peel the kohlrabi and slice it very thinly into rounds or strips using a mandoline or a sharp knife. Place the strips in ice-cold water to keep them crisp and fresh. Leave for 10 minutes, then pat dry.
Finely chop the beef with a sharp knife into small cubes of about 3 mm. Preferably use beef tenderloin or bavette of good quality. Don’t make the meat too fine: a bit of texture makes the dish much more enjoyable to eat.
In a cold bowl, mix the chopped beef with 1 teaspoon chopped capers, 1 shallot (very finely minced), a few drops of Worcestershire sauce and a small splash of the lovage vinaigrette. Season with salt and freshly ground black pepper.
Form the tartare using a metal ring in the center of each dinner plate. Press down lightly and carefully lift off the ring.
Arrange the kohlrabi strips around and lightly on top of the tartare. Drizzle the lovage vinaigrette generously over the tartare and the plate.
Garnish with a few fresh lovage sprigs or leaves, a pinch of fleur de sel and optionally some thin radish slices for extra color. Serve immediately.

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Presentation matters, especially with a dish like steak tartare. A calm, warm plate color lets the tones of the meat, the kohlrabi and the green lovage really pop. This turns a simple dish into a moment to savor. Choose dinner plates that feel good in the hand and are sturdy enough for everyday use, but that also suit a festive table.

Lovage is easy to find at a good greengrocer or health food shop. Don’t have fresh lovage? Use flat-leaf parsley combined with a small stalk of celery for a similar herbaceous profile. The kohlrabi can also be left raw — its fresh crunch is exactly what this dish needs alongside the soft, rich meat.