Tomato steak tartare
Truth be told. As a Francophile, one of the things I missed most when I adopted a vegan diet was the simple pleasure of a beautifully made steak tartare, served or prepared with all the essential garnishes (crisp shallots, zesty capers, delicate herbs, the punchy hit of Worcestershire sauce and the heat of a few drops of tabasco). With a side of thin-cut fries, a green salad and a glass of Merlot, I couldn’t think of a more satisfying meal, especially in the balmy warmth of a summer afternoon in Paris.
Slowly baked plum tomato’s
Though I feared I could never replicate the flavors and textures of a steak tartare, my love for French cuisine and determination to discover incredible vegan alternatives resulted in this delicious recipe. After experimenting in the kitchen and exploring vegan-friendly bistros in the French capital, I crafted a vegan version that captures the essence of the original dish.
Instead of raw beef, I use plum tomatoes baked at a low temperature. Once cooked, cooled and mixed with typical steak tartare condiments, the result is a similar gastronomic experience. The Worcestershire sauce is replaced with a vegan version, while the rest of the traditional garnishes remain unchanged.
Taste & Texture
The culinary magic of France, with its emphasis on fresh, high-quality ingredients and sophisticated flavors, is something I can still savor and celebrate—even as a vegan. In Vegan Academy’s online course Taste & Texture you’ll find many more recipes, technique and ideas that let you create amazing vegan recipes yourself.
Notes:
- For a classic presentation, use a 6 ½-cm ring mold with a press. Alternatively, use a round cookie cutter of the same size, pressing the mixture in with the back of a spoon or use a lemon stirrer.
- Instead of fries, you can also serve the tomato ‘steak’ tartare with fresh baguette (or both :-).
The tartare should be served well chilled and can be prepared in advance, as the flavor will only improve.
Tomato “steak” tartare
Ingredients
- 900 g plum tomatoes
- 3 tbsp olive oil plus extra to serve
- fine & flaky sea salt preferably fleur de sel
- freshly cracked pepper
- ½ tbsp finely chopped shallot
- 2 tbsp capers finely chopped
- 1 ½ tbsp finely chopped chives
- 1 ½ tsp Dijon mustard
- 1 tsp vegan Worcestershire sauce
- few drops of Tabasco sauce
Instructions
- Preheat the oven to 130°C (fan).
- Peel the tomatoes. Make a cross on the bottom of each tomato with the tip of a sharp knife. Submerge them in a pot of boiling water, cover and let them stand for 1 minute. Drain the tomatoes and plunge them into a bath of cold water. The skins should now easily peel off.900 g plum tomatoes
- Once peeled, core the tomatoes with the tip of a knife.
- Slice the tomatoes in half, scoop out the seeds with a small spoon and place the halved tomatoes (cut side up) on a baking tray lined with parchment paper.
- Brush with 1 tbsp of oil and season well with fine sea salt and freshly cracked pepper. Bake for 45 minutes.3 tbsp olive oil, freshly cracked pepper, fine & flaky sea salt
- Flip the tomatoes over, brush with 1 tbsp of oil, season well again and bake for an additional 45 minutes.
- Take the tomatoes out of the oven and allow them to cool completely on the baking tray.
- Once cooled, chop the tomatoes and place them in a medium bowl.
- Add the remaining tbsp of olive oil, shallots, capers, chives, Dijon mustard, vegan Worcestershire sauce and Tabasco sauce. Mix well, then taste and adjust seasoning as necessary.½ tbsp finely chopped shallot, 2 tbsp capers, 1 ½ tbsp finely chopped chives, 1 ½ tsp Dijon mustard, 1 tsp vegan Worcestershire sauce, few drops of Tabasco sauce
- Place the mixture in the fridge for at least 30 minutes.
- To serve, place a 6 ½-cm ring mold on a plate. Spoon half of the tartare into the ring mold and press down to shape it compactly. Repeat with the rest of the tartare.
- Garnish as desired and drizzle with a little peppery olive oil. Delicious with thin-cut fries or French bread, some pickles and a green salad.
