{"id":12153,"date":"2021-04-08T00:00:00","date_gmt":"2021-04-07T22:00:00","guid":{"rendered":"https:\/\/sitgesanytime.protectfive.com\/steak-tartare-au-vin-de-malvoisie-de-sitges\/"},"modified":"2026-04-22T07:13:53","modified_gmt":"2026-04-22T05:13:53","slug":"steak-tartare-au-vin-de-malvoisie-de-sitges","status":"publish","type":"post","link":"https:\/\/sitgesanytime.protectfive.com\/fr\/steak-tartare-au-vin-de-malvoisie-de-sitges\/","title":{"rendered":"Steak tartare au vin de Malvoisie de Sitges"},"content":{"rendered":"<p><span style=\"font-weight: 400\">La carte postale repr\u00e9sente des vignes \u00e0 pic sur la M\u00e9diterran\u00e9e, l\u00e9g\u00e8rement berc\u00e9es par une brise qui temp\u00e8re le clair soleil de l\u2019apr\u00e8s-midi. Voil\u00e0 le lieu o\u00f9 nous emm\u00e8ne la Malvoisie de Sitges, <a class=\"link-blau\" href=\"https:\/\/www.sitgesanytime.com\/fr\/pl74\/explorez\/decouvrez-notre-patrimoine\/centres-d-interpretation-et-visites\/id39\/centre-d-interpretation-du-malvoisie-de-sitges.htm\">cette singularit\u00e9 de la gastronomie locale<\/a><\/span><span style=\"font-weight: 400\">\u00a0qui, sous la forme d\u2019un vin, unit notre mer de c\u00f4te \u00e0 c\u00f4te et que le <a class=\"link-blau\" href=\"https:\/\/cellerdelhospital.cat\/\">Celler de l\u2019Hospital<\/a> a pr\u00e9serv\u00e9 avec fiert\u00e9, jusqu\u2019\u00e0 en faire un signe distinctif de la localit\u00e9. C\u2019est dans le m\u00eame contexte qu\u2019est n\u00e9e la recette que nous vous pr\u00e9sentons\u00a0: le steak tartare au vin de Malvoisie de Sitges<\/span> <span style=\"font-weight: 400\">que nous propose <\/span><strong>Patricia Puigdemasa<\/strong><span style=\"font-weight: 400\">, directrice du <a class=\"link-blau\" href=\"https:\/\/restauranteacqua.com\/\">restaurant Acqua<\/a> de l\u2019<a class=\"link-blau\" href=\"https:\/\/hotelplayagolfsitges.com\/\">H\u00f4tel Sunway<\/a>. On peut y d\u00e9guster le plat en contemplant la mer, et Patricia nous en r\u00e9v\u00e8le tous les secrets pour qu\u2019une bouch\u00e9e puisse nous transporter \u00e0 ces lieux berc\u00e9s par la brise.<\/span><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">La liste d\u2019<\/span><strong>ingr\u00e9dients<\/strong><span style=\"font-weight: 400\"> est longue, mais ne nous affolons pas :\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">190 g de filet de veau<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">30 g d\u2019oignons frais\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Un jaune d\u2019\u0153uf\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 g de c\u00e2pres<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 g de cornichons au vinaigre<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Un blanc d\u2019\u0153uf cuit<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Une framboise<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">10 cl d\u2019huile d\u2019olive vierge<\/span><\/li>\n<li style=\"font-weight: 400\"><a class=\"link-blau\" href=\"https:\/\/cellerdelhospital.cat\/producte\/malvasia-seca\/\">Malvoisie sec de Sitges<\/a><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sel et poivre<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Moutarde de Dijon<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sauce Worcestershire<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Tabasco\u00a0<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Et maintenant <\/span><strong>commen\u00e7ons \u00e0<\/strong> <strong>pr\u00e9parer le terrain <\/strong><span style=\"font-weight: 400\">pour le r\u00e9aliser de la meilleure fa\u00e7on.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Il faut tout d\u2019abord nettoyer la viande en en \u00e9liminant les nerfs ou le gras puis la hacher finement au couteau\u00a0; on fait ensuite la m\u00eame op\u00e9ration avec le reste des ingr\u00e9dients. On place un bol dans un r\u00e9cipient avec des gla\u00e7ons pour le maintenir \u00e0 basse temp\u00e9rature, et on y introduit la viande, les oignons, les c\u00e2pres, les cornichons et le blanc d\u2019\u0153uf cuit. Surtout, il faut que les ingr\u00e9dients soient bien hach\u00e9s au couteau. Dans un autre bol, on m\u00e9lange le jaune d\u2019\u0153uf avec l\u2019huile et, \u00e0 l\u2019aide d\u2019une fourchette, on \u00e9mulsionne le m\u00e9lange jusqu\u2019\u00e0 obtention d\u2019une esp\u00e8ce de fausse mayonnaise.\u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Il ne reste qu\u2019\u00e0 <\/span><strong>m\u00e9langer correctement les ingr\u00e9dients<\/strong><span style=\"font-weight: 400\">, on reprend le bol avec la viande dans lequel on rajoute le sel, le poivre, la moutarde, la sauce Worcestershire, le tabasco et notre \u00ab or liquide\u00a0\u00bb, le vin sec de Malvoisie de Sitges. La quantit\u00e9\u00a0? Au choix, car il n\u2019y a pas de recettes magiques et chacun doit suivre son propre go\u00fbt. Maintenant, il ne reste qu\u2019\u00e0 rajouter l\u2019\u00e9mulsion et laisser reposer le plat au r\u00e9frig\u00e9rateur pendant 15 ou 20 minutes. Quand on le sert, on rajoute par-dessus une framboise finement \u00e9minc\u00e9e, ce qui exauce les contrastes entre les go\u00fbts\u00a0: un vrai d\u00e9lice\u00a0!\u00a0<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Le plat n\u2019est pas compliqu\u00e9, mais il faut le faire avec soin\u00a0; aussi, pour sa r\u00e9ussite, Patricia Puigdemasa souligne <\/span><strong>les trois secrets de cette recette<\/strong><span style=\"font-weight: 400\">. D\u2019abord, une viande de qualit\u00e9 qui soit hach\u00e9e au couteau\u00a0; la viande d\u00e9j\u00e0 hach\u00e9e est \u00e0 proscrire car, justement, elle l\u2019est trop. Deuxi\u00e8mement, il faut \u00e9viter que l\u2019\u00e9mulsion de jaune d\u2019\u0153uf et d\u2019huile qui donne au steak tartare une onctuosit\u00e9 particuli\u00e8re soit p\u00e2teuse. Enfin, point tr\u00e8s important, le temps de repos\u00a0: il faut laisser le plat remonter \u00e0 temp\u00e9rature ambiante, car c\u2019est \u00e0 ce moment qu\u2019il acquiert la texture appropri\u00e9e et que la viande finit d\u2019int\u00e9grer les go\u00fbts du reste des ingr\u00e9dients.<\/span><\/p>\n<p><span style=\"font-weight: 400\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Bon, \u00e9videmment il y a un quatri\u00e8me secret\u2026 la Malvoisie de Sitges, et ce n\u2019est pas une blague. Certaines des recettes les plus conventionnelles du steak tartare utilisent le brandy. Comme le dit Patricia Puigdemasa\u00a0: \u00ab <em>La Malvoisie de Sitges apporte une fraicheur et une valeur aromatique qui rendent le plat meilleur et d\u00e9finitivement rond<\/em>\u00a0\u00bb.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">Et <\/span><strong>comment accompagner<\/strong><span style=\"font-weight: 400\"> une telle exp\u00e9rience ?<\/span><\/p>\n<p><span style=\"font-weight: 400\">Notre guide sur les chemins du steak tartare nous rappelle que les accords peuvent s\u2019appuyer sur le contraste ou la continuit\u00e9\u00a0; elle conseille donc d\u2019accompagner cette recette d\u2019un <a class=\"link-blau\" href=\"https:\/\/cellerdelhospital.cat\/producte\/monembasia\/\">Monembasia<\/a> mousseux du Celler del Hospital, qui finit d\u2019accentuer la fraicheur du plat.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La malvoisie relie les \u00eeles grecques \u00e0 la c\u00f4te du Garraf \u00e0 travers le vin, en naviguant sur la M\u00e9diterran\u00e9e, et nous rappelle la caresse de la brise marine fra\u00eeche sur le visage. C\u2019est cette fra\u00eecheur qu\u2019elle apporte \u00e0 une recette d\u2019apparence simple mais qui exige un soin particulier. Nous vous proposons la version sitg\u00e9tane, affin\u00e9e, du steak tartare.<\/p>\n","protected":false},"author":1,"featured_media":12235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[],"categoria":[15,7],"class_list":["post-12153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorise","categoria-a-prop-de-sitges","categoria-menjar-beure"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Steak tartare au vin de Malvoisie de Sitges - Sitges Anytime<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sitgesanytime.protectfive.com\/fr\/steak-tartare-au-vin-de-malvoisie-de-sitges\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Steak tartare au vin de Malvoisie de Sitges\" \/>\n<meta property=\"og:description\" content=\"La malvoisie relie les \u00eeles grecques \u00e0 la c\u00f4te du Garraf \u00e0 travers le vin, en naviguant sur la M\u00e9diterran\u00e9e, et nous rappelle la caresse de la brise marine fra\u00eeche sur le visage. C\u2019est cette fra\u00eecheur qu\u2019elle apporte \u00e0 une recette d\u2019apparence simple mais qui exige un soin particulier. Nous vous proposons la version sitg\u00e9tane, affin\u00e9e, du steak tartare.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sitgesanytime.protectfive.com\/fr\/steak-tartare-au-vin-de-malvoisie-de-sitges\/\" \/>\n<meta property=\"og:site_name\" content=\"Sitges Anytime\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/turismedesitges\" \/>\n<meta property=\"article:published_time\" content=\"2021-04-07T22:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-22T05:13:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sitgesanytime.protectfive.com\/wp-content\/uploads\/2021\/04\/steak-tartar-con-malvasia-de-sitges-acqua.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"979\" \/>\n\t<meta property=\"og:image:height\" content=\"645\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"minsk\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"minsk\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/steak-tartare-au-vin-de-malvoisie-de-sitges\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/steak-tartare-au-vin-de-malvoisie-de-sitges\\\/\"},\"author\":{\"name\":\"minsk\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/#\\\/schema\\\/person\\\/96e49e6f70c68653a6b70d178b1f34a0\"},\"headline\":\"Steak tartare au vin de Malvoisie de Sitges\",\"datePublished\":\"2021-04-07T22:00:00+00:00\",\"dateModified\":\"2026-04-22T05:13:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/steak-tartare-au-vin-de-malvoisie-de-sitges\\\/\"},\"wordCount\":710,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/steak-tartare-au-vin-de-malvoisie-de-sitges\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/wp-content\\\/uploads\\\/2021\\\/04\\\/steak-tartar-con-malvasia-de-sitges-acqua.jpeg\",\"articleSection\":[\"Non cat\u00e9goris\u00e9\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/steak-tartare-au-vin-de-malvoisie-de-sitges\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/steak-tartare-au-vin-de-malvoisie-de-sitges\\\/\",\"url\":\"https:\\\/\\\/sitgesanytime.protectfive.com\\\/fr\\\/steak-tartare-au-vin-de-malvoisie-de-sitges\\\/\",\"name\":\"Steak tartare au vin de Malvoisie de Sitges - 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