To make a good steak tartare, find the leanest, most tender meat since raw beef fat doesn't really melt in your mouth. In culinary school, we used a lean cut from the top sirloin roast. Beef tenderloin also works well.
1 pound beef (diced fine by sharp knife. Never grind it since grinding can be inconsistent and you run the risk of heating the meat. Keep it on ice and as cold as possible.)
1 Egg Yolk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup capers
1/4 cup Cornichons, minced
1/2 cup Red onion, minced
Olive oil
Parsley, chopped
Salt and pepper
Lemon juice
1 Egg Yolk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup capers
1/4 cup Cornichons, minced
1/2 cup Red onion, minced
Olive oil
Parsley, chopped
Salt and pepper
Lemon juice
Begin by making the dressing. Start with the egg yolk, onion, olive oil, lemon juice and a couple tablespoons of mustard. Whisk together. Add the rest of the ingredients and mix well. Add the beef and mix to coat. Taste it to see what it needs. Add additional mustard or lemon juice to increase the acidity. Add salt and pepper to taste. Serve with toasted bread.
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