Steak tartare by M. Kuehn

posted in: RECIPES 0

I’ve noticed a comeback of steak tartare in various restaurants and long may it last. Serve it with chips or   some thinly sliced toasted sourdough bread such as poilane (from Waitrose).

I’ve looked at various recipes and some call for Dijon mustard, anchovies and cognac but I’m keeping it simple.

TIP you can serve confit eggs by pouring olive oil into a large oven proof ramekin and cracking the yolks into the oil (making sure they are fully submerged). Cook for 1 hour in the oven at 65oC.

Serves 2

300 gr fillet steak

1 small banana shallot

1 tbs finely chopped capers

4 cornichons

small handful of flat leaf parsley, very finely chopped

2 tbs extra virgin olive oil (splash out on Orodeal)

tabasco to taste (I use it liberally but about 6 shakes will suffice)

sea salt and black pepper

2 egg yolks

Make sure all sinews and fat are removed before putting the beef into a food processor. Purists will insist you chop the beef very finely as processing will ruin the taste but I don’t think it’s a heinous crime.

Pulse with the all the ingredients for about fifteen seconds.

Spoon out the tartare and divide between two ramekins, pushing the meat down. Turn out onto two plates and make a small indentation with a spoon in the middle of the meat. Crack an egg onto the steak and serve with the toast or chips and a bottle of Cabernet Franc.

Leave a Reply