crabe

The legendary recipe for Beef and Crab Tartare from the famous Grand Bar des Goudes in Marseille

undefined undefined 8 août 2024 undefined 09h36

The Editor

©GrandBardesGoudes

A land/sea recipe full of freshness for these hot summer days, sound good to you? Le Bonbon introduces you to a recipe from an iconic restaurant: the Grand Bar des Goudes. This recipe for Black Angus Beef Tartare with Crab and its spicy cocktail sauce with lime, was imagined by the chef of the legendary place, Benjamin Mathieu, who has completely revamped everything since his arrival.

Black Angus Beef Tartare with Crab and Spicy Lime Cocktail Sauce


Ingredients for 4 people:

-500 gr of black Angus beef fillet
-4 spider crabs
-300 gr of crab meat
Espelette pepper
Lime
Sea salt
Dill
Chives
2 eggs
Ketchup
Cognac
Mustard
Sunflower oil

To make cocktail sauce:
Make a mayonnaise with the eggs, mustard, sunflower oil / add the ketchup / a generous tablespoon of cognac / a lime, juice and zest / the Espelette pepper

*Cook the spider crabs in a vegetable broth for 6 minutes
*Shell them and collect the meat.

* Keep the spider crab heads for later plating.
* Finely chop the fillet into tartare with a sharp knife
* Chop the chives and dill.
* Mix.With crab meat, spider meat, and beef fillet tartare. Season with lime, juice and zest. Espelette pepper, salt, as well as chives and dill. *Arrange the mixture neatly in the crab head, sprinkle the remaining crab meat, a little chives and dill for decoration, a few points of cocktail sauce, a little lime zest. **TIPS:** If you can, place the crab head in a plate filled with ice. Enjoy your delicious Black Angus Beef Tartare with Crab and Spicy Lime Cocktail Sauce! 🦀🍹🍋Let's make some rushed ice to keep the tartare fresh and impress your guests with a unique plate presentation. VOILA, it's ready to be enjoyed! And if you're feeling lazy and don't want to shop and cook, just head to the Grand Bar des Goudes and let the Chef prepare it for you! A refreshing land and sea recipe perfect for those hot summer days, doesn't it sound delicious? If you have a sweet tooth, you'll love this recipe from the iconic Grand Bar des Goudes. Chef Benjamin Mathieu has completely transformed the legendary restaurant with dishes like Black Angus Beef and Crab Tartare served with spicy cocktail sauce and lime.

Grand Bar des Goudes
28 Rue Désiré Pelaprat - 8th  
Phone: 0491734369
Monday - Sunday 12pm - 2:30pm / 7:30pm - 11pm 
More info