Thursday 24th July 2014

Steak Tartare

Steak tartare is one of those things I regularly order in restaurants but had never thought to make myself until recently.  I did a little research to find out the various components and flavourings and played around with the proportions until I had a mix that suited my own palate.  Rather than just following recipes for things like steak tartare, I would suggest that you do it by taste.  I used a combination of garlic, very finely diced onions, very finely chopped capers, parsley, Worcestershire sauce, Tabasco sauce, salt and pepper.  The Worcestershire sauce makes the meat brown which is not as aesthetically pleasing as the rich red of a well hung steak so you may consider leaving it in a little glass for people to add themselves but if your room is dimly lit, I don’t see that it is much of a problem. Alternatively you could stir a little paprika into the meat but be careful as it will change the overall taste.


Do cut the meat by hand rather than putting it through a mincer.  You want it to retain its integrity and be able to control the size of the dice.  I do like a little bite to my steak tartare and so I dice mine about the size of a baby’s fingernail but adjust this to your own tastes.

Once you have made your mix, it won’t keep for very long.  You should ideally be eating it within 5 or 10 minutes, but it will keep for up to an hour.

Ingredients

1 fillet steak per person

1 quail’s egg yolk per person

2 finely chopped cornichons

3-4 finely chopped capers

1 tsp finely chopped onion

1 finely chopped clove of garlic

Worcestershire sauce

Tabasco

Paprika

Method

1. Very finely chop the steak and stir in the cornichons, capers, onions and garlic.

2. Stir in Worcestershire sauce, Tabasco and seasoning to taste.

3. Add a little dash of paprika for colour and plate.

4. Sit the egg yolk on top.

Variations

You could use a hen’s egg yolk rather than a quail’s, add a little mustard, finely chopped anchovies.

[All photographs by Su-Li Chan]

For more of her recipes got to he website.

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