L'Univers FOODHUB · Recette · Wagyu
Wagyu tartare and boiling-hot langoustine jus
Langoustine jus poured boiling hot cooks the meat in front of your guests. A tartare that never sees a pan.
François Moureaux found his formula: “a richness that melts in the mouth.” He hand-cuts top round into tartare, sets it on a Beaufort crumble, and pours over a boiling-hot langoustine jus. It is the heat of the jus that cooks the meat, at the table.
The original dish, by François Moureaux, Azimut.
The key idea
A jus poured boiling hot over a tartare: the meat goes from raw to just cooked in front of your guests, without ever seeing a pan.
The langoustine jus
Sauté the heads and shells in olive oil, crush them, deglaze, add water to cover, simmer for twenty minutes, strain while pressing hard, then reduce by half. It is quick, intense, and enough to cook finely cut meat.
The FOODHUB version, serves 4
- The tartare. Hand-cut 200 g of top round or rump steak. Mix with chopped herbs, shallot, sweet onion, crushed capers and lemon segments in very small dice.
- The crumble. Flour, butter and grated Beaufort, rubbed together with your fingertips, then baked until golden.
- Plating. A ring of crumble, the tartare on top, a few dots of cauliflower sauce.
- Serving. Pour the boiling-hot langoustine jus at the last moment, in front of your guests.
The chef also mentions salt-curing the Wagyu: the meat becomes dense and stays a vivid red.
Mistakes to avoid
- A lukewarm jus. If it isn't steaming, it cooks nothing.
- Grinding the meat. Always by knife.
- A soggy crumble. It must stay crisp under the tartare: bake it well and assemble at the last moment.
The cuts that work
Add the 2 ingredients to the cart →
Further reading
Original dish and photograph: François Moureaux, Azimut, for the J-LEC “Japanese Wagyu” menu book. Home adaptation written by FOODHUB.
Tous les ingrédients de cette recette
4 produits de notre catalogue, ajoutés en une fois.
Ajouter les 4 au panier →Les coulisses, les arrivages et les recettes en vidéo :
@foodhubsupplyÀ lire aussi · Wagyu
Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
