Take a culinary journey to Lyon with Chef Gilles!
While we can’t travel to France right now, Chef Gilles is taking us on a culinary trip to Lyon this week! He has re-created a traditional “Bouchon Lyonnais” dinner at home with some classic bistro dishes - steak tartare and pommes Lyonnaises.
Lyon is at the doorstep of Beaujolais so of course, what better wine to pair with this meal than a delicious bottle of Gamay. He chose the 2017 Domaine Richard Rottier Moulin à Vent, a perfumed and textured bottle.
Perhaps raw meat might not be everybody’s cup of tea, but as Gilles says, “it’s like having a steak without cooking”.
Servings: 4 generous portions
For the tartare:
- 600g eye fillet, diced
- 1 small shallot, diced
- 1 pinch of cayenne pepper or chilli flakes
- 40g cornichons or gherkins, chopped
- 40g baby capers, rinsed
- 80ml ketchup
- 20g Dijon mustard
- 100g mayonnaise *please see recipe below
- 5 drops of tabasco
- 5 drops of Worchester sauce
- 2 teaspoon of Brandy
- 1 tablespoon of chopped Italian parsley
- 1 teaspoon of ground black pepper
- 1 pinch of salt to taste
- 4 egg yolks
- 4 slices of toasted sourdough
- 100g of rocket
- Salt and pepper to taste
- In a large bowl, mix together all of the ingredients for the steak tartare until the mix binds together.
- Plate up the steak tartare in soup bowls or large ramekins and drizzle with a little of the sauce left in a bowl.
- Top with a raw egg yolk accompanied by a slice of toasted sourdough and a bit of rocket.
- 1 egg yolk
- 1 tablespoon of Dijon mustard
- 1 splash good quality vinegar
- 150 ml grapeseed oil
- Salt and pepper to taste
- Whisk together the egg yolk, mustard, vinegar, salt and pepper
- When the mix is homogenous, keep whisking and slowly drizzle the oil in until it is thick and emulsified
- Add salt and pepper to taste
You can keep the mayonnaise in an air tight container in the fridge for up to 4 days.
- 1kg Agria potatoes, peeled and cut into 1cm cubes
- 1 tablespoon of salt
- 2 tablespoons of olive oil
- 4 onions, thinly sliced
- 2 tablespoons of chopped garlic
- 1/2 cup butter
- salt to taste
- ground black pepper to taste
- 3 tablespoon finely minced fresh parsley
- Preheat oven to 200 degrees C
- Place potatoes in a pot and cover with cold, salted water. Bring to the boil. Allow to boil for 2 minutes or until soft, then drain and set aside.
- Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions and sauté until lightly caramelized.
- Stir in garlic and sauté until onions are a dark brown and the garlic is soft. Transfer mixture to a bowl.
- Place skillet back on the stove over a low heat. Melt the butter, then cover the bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.
- Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top.
- Sprinkle with chopped parsley