Tartare De Bœuf Halloumi, Whisky & Oignons Frits Recipe

I made a cheeky riff on Steak Tartare with halloumi, whisky and fried onions and the result is a shockingly savory, crunchy, slightly smoky bite.

I’m obsessed with this Tartare Recipe because it hits every messed-up craving I have. I love the raw edge of filet de boeuf bien frais and the squeaky, salty bite of halloumi tossed into the chaos.

I Love Food, truly, but this dish makes me talk with my mouth full. The whisky whispers, the fried onions snap like tiny fireworks, and the whole thing refuses to be boring.

But it’s not precious. It’s loud, a little greasy in the best way, and totally addictive.

I’ll order it again and again.

Ingredients

• 400 g de filet de boeuf bien frais, très froid, paré — tender protein, silky texture.
• 150 g de halloumi, coupé en petits dés — salty, squeaky cubes that crisp up.
• 2 c.

  à soupe de whisky (un single malt léger ou bourbon) — smoky kick, a boozy kiss.

• 2 jaunes d’oeuf frais (ou 1 par personne si vous êtes deux) — creamy binder, rich mouthfeel.
• 1 petite échalote, finement ciselée — sharp, oniony bite, keeps it bright.
• 2 c.

  à soupe de câpres, hachées — briny pop, little bursts of tang.

• 6 cornichons, finement émincés — crunchy, vinegary contrast to the meat.
• 1 c.

  à café de moutarde de Dijon — tangy backbone, a bit of heat.

• 1 c.

  à café de sauce Worcestershire — umami depth, a sneaky savoury boost.

• 1 c.

  à soupe de jus de citron frais — citrus zing that cuts through fat.

• 2 c.

  à soupe d’huile d’olive extra vierge — fruity smoothness, rounds flavors nicely.

• 2 c.

  à soupe de persil plat, haché — fresh herb lift, herbal green notes.

• 1 c.

  à soupe de ciboulette, ciselée — mild oniony freshness, pretty garnish too.

• 80 g d’oignons frits croustillants (magasin ou faits maison) — crunchy topping, addictive texture contrast.
• Sel de mer ou sel fin, au goût (environ 1 c.

  à café) — essential seasoning, makes everything sing.

• Poivre noir fraîchement moulu, au goût (environ 1/2 c.

  à café) — peppery bite, wakes the palate up.

• Huile neutre pour frire le halloumi et/ou faire dorer les oignons, si besoin (environ 200 ml) — for frying, gives golden crispiness.

Ingredient Quantities

• 400 g de filet de boeuf bien frais, très froid, paré
• 150 g de halloumi, coupé en petits dés
• 2 c. à soupe de whisky (un single malt léger ou bourbon)
• 2 jaunes d’oeuf frais (ou 1 par personne si vous êtes deux)
• 1 petite échalote, finement ciselée
• 2 c. à soupe de câpres, hachées
• 6 cornichons, finement émincés
• 1 c. à café de moutarde de Dijon
• 1 c. à café de sauce Worcestershire
• 1 c. à soupe de jus de citron frais
• 2 c. à soupe d’huile d’olive extra vierge
• 2 c. à soupe de persil plat, haché
• 1 c. à soupe de ciboulette, ciselée
• 80 g d’oignons frits croustillants (magasin ou faits maison)
• Sel de mer ou sel fin, au goût (environ 1 c. à café)
• Poivre noir fraîchement moulu, au goût (environ 1/2 c. à café)
• Huile neutre pour frire le halloumi et/ou faire dorer les oignons, si besoin (environ 200 ml)

How to Make this

1. Put the beef in the freezer 15 minutes before you start so it firms up, then trim any sinew and fat and finely dice it by hand into small even cubes. Keep meat very cold while you work.

2. Pat the halloumi dry and cut into small dice similar size to the beef. Heat about 2 tablespoons of neutral oil in a small frying pan until hot and fry the halloumi quickly until golden on all sides, 1 to 2 minutes. Drain on paper towel.

3. Optional: if you want a faint whisky note, warm the 2 tablespoons of whisky in the pan off the heat and pour over the hot halloumi to deglaze, or carefully flambé the whisky and let it burn off for a second. If unsure, just pour and let the alcohol mellow for a minute. Cool the halloumi before adding to the tartare.

4. In a bowl whisk together the 2 egg yolks, Dijon, Worcestershire, lemon juice, and the 2 tablespoons of olive oil until slightly emulsified. Season with about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste and adjust.

5. Add the finely chopped shallot, chopped capers, finely sliced cornichons, chopped parsley and chives to the dressing and stir. This is your flavor base.

6. Put the very cold diced beef into a chilled mixing bowl, pour the dressing over and fold gently with a spatula until evenly coated. Do not overwork; you want a soft, loose texture.

7. Fold in the cooled fried halloumi and reserve about 2 tablespoons of the crispy fried onions for garnish. Mix in most of the fried onions so you keep some crunch inside.

8. Taste and correct seasoning, more salt, pepper, or lemon if needed. If the mixture seems dry add a teaspoon of olive oil.

9. Plate the tartare in a mound or use a ring mould, make a small well and place the 2nd yolk or divide 1 yolk per person on top if serving two. Scatter the remaining crispy fried onions over the tartare, finish with a little extra chopped chive and parsley and serve immediately with bread or chips.

10. Tips: keep everything cold, use a sharp knife for clean dice, don’t overmix the beef, and if you make fried onions at home fry them until golden and drain well so they stay crisp.

Equipment Needed

1. Sharp chef’s knife for fine dicing (keep it super sharp)
2. Sturdy cutting board, one for the beef and one for halloumi if you want to avoid cross contamination
3. Chilled mixing bowl (put in the fridge or over ice so the beef stays cold)
4. Small nonstick or stainless frying pan for the halloumi and optional whisky deglaze
5. Whisk and small bowl or jar to emulsify the dressing
6. Spatula or mixing spoon for gentle folding
7. Ring mould or spoon for plating the tartare neatly
8. Paper towels and a plate for draining fried halloumi and onions
9. Measuring spoons and a small measuring cup for oils, whisky and lemon juice

FAQ

Tartare De Bœuf Halloumi, Whisky & Oignons Frits Recipe Substitutions and Variations

• 400 g de filet de boeuf : rumsteck ou faux-filet (bon rapport qualité/prix), bavette ou onglet (plus de caractère), pour une version marine: thon rouge très frais coupé en petits dés (change complètement le goût mais marche super)
• 150 g de halloumi : feta ferme émiettée (plus salée et crémeuse), paneer (moins salé, chauffe pareil), tofu ferme mariné et grillé (option végétarienne)
• 2 c. à soupe de whisky : bourbon ou rhum ambré (même famille de saveurs boisées), cognac ou armagnac pour plus de rondeur, si vous évitez l’alcool: 1 c. à soupe de vinaigre de Xérès dilué dans 1 c. à soupe d’eau
• 2 jaunes d’oeuf : 2 c. à soupe de mayonnaise maison ou du commerce (pour liaison et onctuosité), 2 jaunes pasteurisés si vous craignez la salmonelle, pour vegan: 2 c. à soupe de yaourt végétal épais ou de crème de cajou

Pro Tips

1) Keep everything cold, seriously. Chill the bowl, chill your knife, put the beef back in the fridge for a minute if it starts to warm up. Warm meat smears and you lose that nice dice texture.

2) Fry the halloumi very hot and quick so it browns without getting rubbery. Drain it well on paper towel and let it cool completely before adding or it will partly cook the yolk and loosen the whole mix.

3) Taste and correct in stages. Salt after you mix the dressing, then again after the beef goes in. Acid and salt change each other, so don’t overshoot on lemon early on. If it seems dry, add tiny amounts of olive oil not a splash all at once.

4) Be careful with the whisky/flambé step. If you flambé do it off the heat and have a lid ready to smother flames. If you’re unsure just pour and let the alcohol evaporate a minute while the halloumi cools. And always use fresh eggs and serve immediately to reduce food safety risk.