Steak Tartare
Directions
- 1Toss a beef tenderloin into the freezer for 15 minutes to firm up.
- 2While the beef is firming up, make your sauce by combining 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, a tablespoon of chopped capers, 2 tablespoons chopped cornichons, 1 tablespoon minced shallot, a few squirts of hot sauce, 2 teaspoons Worcestershire sauce, a drizzle of olive oil, and some sea salt and fresh cracked pepper.
- 3Season the sauce to taste.
- 4Grab the cold beef and chop it into small, even cubes.
- 5Just before serving, combine your desired amount of sauce with the beef, along with some fresh lemon zest, and lightly mix them together.
- 6Plate the steak tartare like a pro by using a ring mold and adding some homemade potato chips, fresh chopped chives, and a raw egg yolk.
Ingredients
- 1 beef tenderloin
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped capers
- 2 tablespoons chopped cornichons
- 1 tablespoon minced shallot
- squirts hot sauce
- 2 teaspoons Worcestershire sauce
- drizzle olive oil
- sea salt
- fresh cracked pepper
- fresh lemon zest
- homemade potato chips
- fresh chopped chives
- 1 raw egg yolk
Equipment
freezerring mold
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