Imported from the web

Steak Tartare

Name: Steak Tartare
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 9 oz Chuck, top sirloin, or tenderloin (Use chuck from a less fatty section, or top sirloin or tenderloin; chill in the freezer until very firm. Source gives a range of 8–10 oz.); Fleur de sel (For lightly salting the steak and adjusting to taste.); OMG spice blend (Use a few big pinches; blend is described as onion, mustard, and garlic.); 2 tbsp Shallots or white onion (Minced; use either shallots or white onion.); 2 tbsp Cornichons or pickles (Minced; use either cornichons or pickles.); 2 tbsp Capers (Minced; brined, not salt-packed.); 1 Egg yolk (1 large or 2 small yolks; nutrition and weight estimated for 1 large yolk.); 1 tsp Dijon mustard (Plus more for serving, if desired.); 1 tsp Worcestershire sauce; Kampot red pepper or Sarawak black pepper (Finely ground, for garnish; use either or both, to taste.); Chives (Fresh, for garnish.); Toasted bread (Optional serving accompaniment; Lior's sourdough is suggested.); Belgian endive (Optional serving accompaniment; cut into slivers.)

Imported by Chef Morph on SeeMeCook

A finely hand-chopped raw steak tartare seasoned with OMG spice blend, shallots, pickles, capers, and egg yolk. Serve as an appetizer or leisurely lunch with pepper, chives, mustard, and toasted bread or Belgian endive.

2 servings20 minFrench

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Ingredients

9 oz Chuck, top sirloin, or tenderloin (Use chuck from a less fatty section, or top sirloin or tenderloin; chill in the freezer until very firm. Source gives a range of 8–10 oz.)
Fleur de sel (For lightly salting the steak and adjusting to taste.)
OMG spice blend (Use a few big pinches; blend is described as onion, mustard, and garlic.)
2 tbsp Shallots or white onion (Minced; use either shallots or white onion.)
2 tbsp Cornichons or pickles (Minced; use either cornichons or pickles.)
2 tbsp Capers (Minced; brined, not salt-packed.)
1 Egg yolk (1 large or 2 small yolks; nutrition and weight estimated for 1 large yolk.)
1 tsp Dijon mustard (Plus more for serving, if desired.)
1 tsp Worcestershire sauce
Kampot red pepper or Sarawak black pepper (Finely ground, for garnish; use either or both, to taste.)
Chives (Fresh, for garnish.)
Toasted bread (Optional serving accompaniment; Lior's sourdough is suggested.)
Belgian endive (Optional serving accompaniment; cut into slivers.)

Steps

1
Chill the steak in the freezer until very firm. Set out a clean cutting board and a sharp knife.
2
Lightly salt both sides of the steak with fleur de sel.
3
Using the sharp knife, slice the steak as thinly as you can easily manage.
4
Turn the cutting board 90 degrees. Season the slices with a few big pinches of OMG blend.
5
Cut across the slices, then continue chopping from different angles until the steak reaches your preferred texture. The author prefers a delicate texture; small cubes are another option.
6
In a small bowl, combine the chopped steak, minced shallots or onion, minced cornichons or pickles, minced capers, and egg yolk.
7
Add 1 teaspoon each of Dijon mustard and Worcestershire sauce, then mix together.
8
Taste and adjust with more salt, spice, or condiment as desired.
9
Garnish with finely ground Kampot red pepper, Sarawak black pepper, or both, and fresh chives.
10
Serve with additional mustard and, if desired, toasted bread and/or slivers of Belgian endive. Lior's sourdough is suggested if making bread at home.

Notes

The source does not specify quantities for most seasoning and garnish ingredients, or a measured quantity for the serving accompaniments. Raw beef and egg are used; keep them properly chilled and handle safely.