Veal Tartare, Sunflower Seeds, Caviar, Crab Chips

Veal Tartare with Sunflower Seeds, Caviar and Crab Chips

By Chef Jamie Bissonnette of Toro in Boston

Veal Tartare, Sunflower Seeds, Caviar, Crab Chips
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This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond.

Yield: 4 servings

Ingredients:

Dijon Dressing
 30 g Dijon mustard
 25 g ketchup
 30 g minced capers
 25 g minced cornichon
 2 yolks
 25 g gochujang
 1 shallot, brunoised
 Minced chives
 Thinly sliced green onion
 Salt
 Black pepper
 1 tbsp aioli
To Assemble and Serve
 280 g European veal sirloin, chilled
 7 ml extra virgin olive oil
 Fresh horseradish, grated on microplane
 Finely chopped chives
 Toasted sunflower seeds
 Fleur de sel
 Olive oil
 Mixed herbs
 Edible flowers
 4 quail eggs
 12 g Osetra caviar
 18 fried crab chips, room temperature

Preparation:

For the Dijon Dressing
1

In a bowl, combine all ingredients.

For the Assembly
2

Hand-mince veal, keeping the meat as cold as possible. (Slicing the veal thin and freezing it in a single layer is helpful.) In a bowl over ice, combine minced veal and oil. (The oil protects the meat from the acidity of the dressing.) Add dressing and combine. Divide tartare evenly among 4 serving bowls. Top with remaining ingredients or serve chips on side so they don’t get soggy. CHOW IT DOWN!

Ingredients

Dijon Dressing
 30 g Dijon mustard
 25 g ketchup
 30 g minced capers
 25 g minced cornichon
 2 yolks
 25 g gochujang
 1 shallot, brunoised
 Minced chives
 Thinly sliced green onion
 Salt
 Black pepper
 1 tbsp aioli
To Assemble and Serve
 280 g European veal sirloin, chilled
 7 ml extra virgin olive oil
 Fresh horseradish, grated on microplane
 Finely chopped chives
 Toasted sunflower seeds
 Fleur de sel
 Olive oil
 Mixed herbs
 Edible flowers
 4 quail eggs
 12 g Osetra caviar
 18 fried crab chips, room temperature

Directions

For the Dijon Dressing
1

In a bowl, combine all ingredients.

For the Assembly
2

Hand-mince veal, keeping the meat as cold as possible. (Slicing the veal thin and freezing it in a single layer is helpful.) In a bowl over ice, combine minced veal and oil. (The oil protects the meat from the acidity of the dressing.) Add dressing and combine. Divide tartare evenly among 4 serving bowls. Top with remaining ingredients or serve chips on side so they don’t get soggy. CHOW IT DOWN!

Veal Tartare with Sunflower Seeds, Caviar and Crab Chips


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