STEAK TARTARE

Steak Tartare image

This Steak Tartare recipe is great to serve as an appetizer but it can also be a meal. This elegant dish is full of flavor and so easy to make...

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 15

Ingredients

DRESSING
1 tablespoon(s) grapeseed oil or other flavorless oil
1 tablespoon(s) dijon mustard, or to taste
1 teaspoon(s) capers, rinsed, drained and chopped
1 teaspoon(s) cognac
1 teaspoon(s) worcestershire sauce
1 teaspoon(s) hot sauce, or more to taste
1/4 teaspoon(s) ground himalayan sea salt, or to taste
1/4 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
BEEF
6 1/2 ounce(s) (180 g) beef tenderloin or top round, trimmed
1 large free-run egg yolk, pasteurized
1 1/2 tablespoon(s) shallots, finely chopped
1/2 tablespoon(s) cornichons (gherkins), finely chopped
1/2 tablespoon(s) fresh parsley, chopped plus more for garnish if desired

Steps:

Place all grinding tools in the fridge for 1 hour. Place the beef in the freezer for 30 to 40 minutes.
In a small bowl, combine all dressing ingredients. Taste and adjust if necessary; set aside.
With a knife or a meat grinder fitted with a large-sized grinding plate, finely chop the beef. Add egg yolk, shallots, cornichons, parsley and 2/3 of dressing (don't make the tartare too wet); stir well. Cover with plastic wrap and chill for 30 to 60 minutes.
Later on, using a burger press or a cookie cutter, mold the steak. Serve it with Dijon mustard, cornichons & crostini; garnish with parsley. Makes 2 servings
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0r5qqVJ6S_Q

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