Cooking with Bart
“To be honest,” Bart says with a smile, “I don’t cook that often myself. Most of the time, I just join in or eat out somewhere. And when I’m at a restaurant, I love to order steak tartare. It’s one of those classics you rarely make at home. But this time I thought: you know what, I’m going to give it a try myself. And I can tell you: it turned out surprisingly well.”
Steak tartare – from the kitchen, not the menu
Quality above all
Bart knows better than anyone how important the origin of meat is. “When you make steak tartare, you need to be one hundred percent sure you have good meat. Fresh, honest, and from a trusted butcher. That’s where it starts. You eat it raw, so you immediately taste if it’s quality. That’s why I always choose beef where I know exactly where it comes from. Just like at VAEX, it’s all about respect for the animal and trust.”
Recipe: Steak tartare
Serves 2
Ingredients:
250 g fresh beef (steak or tenderloin, cut by the butcher)
1 egg yolk
1 small shallot, finely chopped
1 tsp capers, finely chopped
1 tsp pickle, finely chopped
1 tsp mustard
1 tsp Worcestershire sauce
Pepper and salt
Optional: a drop of Tabasco or some parsley
How to make it:
Make sure the meat is really fresh and have the butcher finely chop it by hand (or do it yourself with a sharp knife).
Mix the meat in a bowl with shallot, capers, pickle, mustard, and Worcestershire sauce.
Season with pepper and salt and add some Tabasco if you like.
Shape it into a nice round tartare, place it on a plate, and make a small well on top for the egg yolk.
Just give it a try
“You really shouldn’t make it too complicated,” Bart says. “With good ingredients and a bit of care, you’ll get far. And if it’s not perfect the first time? Oh well, that’s part of the process. You’ll learn as you go. The most important thing is to enjoy what you’re doing. For me, it was a small challenge to make this at home, but I was surprised at how well it turned out.”
Simple enjoyment
Bart believes the real strength lies in simplicity. “I served my steak tartare with some crispy bread, pickles, and a fresh salad. That’s all you need. If the meat is good, it does all the work. There’s nothing to hide. And that’s exactly what we stand for at VAEX: honest, quality, and pure.”
Bart laughs: “And of course, it tastes great in a restaurant too, but I have to admit: when you make it yourself, it’s just that bit more satisfying. You know what you’re eating and you’ve put your own stamp on it. That’s enjoyment at its best.”
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