Thursday, August 8, 2013

the romance of a steak tartare, no really

It all sounds terribly romantic, but when I’m stuck and can’t come up with anything to prepare for a meal at home, I often turn to what has now become the reliable steak tartare. Well, that is on the abnormally rare occasion where the charm of instant noodles don't overwhelm me. This is a no cook piece of genius that is both simple and elaborate. It holds a lot of ingredients but can easily impress through the lack of cooking. The only thing to be careful about is the quality of the ingredients, spanking fresh beef and good eggs kind of speak for themselves really.

Steak tartare

Serves 4

1 large onion
5 cornichons
1 tablespoon capers
2 sprigs Italian parsley
1¼ pounds sirloin steak, preferably organic and grass-fed
4 very fresh organic egg yolks
Tabasco sauce to taste (lots)
Ketchup to taste (more than you think)
Fleur de sel and freshly ground pepper

Finely chop the onion. Separately do the same to the cornichons, capers, and parsley. Place them in small serving bowls and set aside.

Using a very sharp knife, trim the sirloin, removing as much fat as possible. Cut the meat into ¼-inch dice.

Divide the meat among 4 individual serving plates. Shape the meat into a dome, make an indentation in the centre, and nestle the egg yolks in it.

Serve with the onion, capers, cornichons, parsley, Tabasco, ketchup, fleur de sel, and pepper on the side for each guest to season the tartare according to their taste. Serve with a green salad and chips, should the occasion merit a fryer on the go.


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