This gorgeous Summer recipe comes to us from world-class chef, Olivier Rousselle. He earned his culinary stripes over three continents, and now he creates exquisite lunch and dinner menus featuring seasonal California fare dashed with a French touch at the Luxe Sunset Boulevard Hotel’s restaurant OnSunset.
Although Chef Olivier Rousselle is originally from Paris, his family ties are in Gascony. His culinary studies began at the tender age of 16 in Paris with an externship in Gascony under the tutorship of famed chefs Bernard Ramouneda and Andre Daguin (serious big hitters). He began his career at a busy French Brasserie in Paris, and then headed to London to work with chefs Keith Podmore and Keith Stanley, from the Academy of Culinary Arts. While working with Podmore, Rousselle honed his technique in some of the most celebrated gentleman’s clubs in London. He was a favorite of Prince Charles, the Queen Mother and other members of the Royal Family. His next step was Rousselle South Africa’s wine country. While there he helped revamp “La Couronne” Hotel and Winery to world class status along with award-winning chef, Peter Goffe-Wood.
Rousselle was intrigued by California’s ‘farm fresh’ cuisine and moved there to become the executive chef at Michael’s in Santa Monica for four years.
We asked Chef Rouselle to share a recipe that to him personified Summer. Chef Rouselle told us that “steak tartare is a wonderful summer appetizer that is quick and easy to make. Perfect for any occasion, it is a favorite at the Luxe Sunset Boulevard Hotel’s On Sunset restaurant, as well as special parties and events happening at the hotel.”
Filet Mignon Steak Tartare
- 1 Pound Filet Mignon
- 1 Tbsp Mayonnaise
- 1 Tsp Dijon Mustard
- 4 Quail eggs
- 1 Tsp Chopped Shallots
- 1 Tsp Chopped Capers
- 1 Tsp Chopped Parsley
- 1 Tsp Chopped Cornichon
- 4 slices of Country Bread
- Thinly Chop filet mignon with a knife.
- Chop ingredients listed.
- If possible, use homemade mayonnaise.
- Mix ingredients together to taste, add seasoning if needed.
- Place mixture in a ring.
- Place a sliced raw quail egg as decoration.
- Garnish with remaining chopped ingredients.
- Enjoy Chilled.
Luxe Sunset Boulevard Hotel is located at 11461 Sunset Blvd, Los Angeles, CA 90049, United States