Steak Tartare Allez Retour Recipes

STEAK TARTARE

Steps:

• Put the beef on a plate and place in the freezer for 15 minutes (this will make dicing the beef easier).
• Whisk together the mustard and oil in a large bowl. Add the jalapeño, shallot, cornichons, and capers and mix to combine.
• Remove the meat from the freezer and cut into 1/4-inch dice. Put the steak in the bowl with the jalapeño mixture, add the green onions and parsley, and fold gently to combine. Season with salt and pepper.
• Divide the tartare among 4 large dinner plates, drizzle with some of the mustard sauce, and serve with 3 slices of the garlic toast. Serve immediately.
• Mustard Sauce
• Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
• With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day before serving.
• Garlic Toast
• Preheat the broiler or heat a grill pan over high heat.
• Combine garlic and oil in a blender and blend for 1 minute. Season with salt and pepper. Pour the mixture into a bowl.
• Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side. Cut each slice in half. The garlic toasts are best served warm, the day they are made.

STEAK TARTARE

Steps:

• Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
• Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
• Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
• With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

STEAK TARTARE ALLEZ RETOUR

Steps:

• Preparation:.
• Prepare the filet by completely removing all fat and white filaments from the meat.
• Emance (slice) the filet very finely both ways.
• Clean all of the herbs by immersing in a large amount of water.
• Once clean, thoroughly dry, and separate and mix the herb leaves for the coulis, salad and seasoning for the tartare, reserve covered with damp paper towels until needed.
• Peel the mushrooms and slice the mushrooms emance (slice), reserve.
• Prepare the filet by mixing well the filet of beef, onions, garlic, watercress, parsley, cilantro, salt, ground pepper, extra virgin olive oil to taste,Tabasco and Worcestershire sauce.
• Divide mixture in 4 and place in separate 2 1/2" metallic forms about 2 1/2" high, compressing well and refrigerate for at least 30 minutes.
• For the coulis:.
• Sauté the mushrooms, garlic over a hot fire with a little olive oil.
• Blanch the watercress and parsley, after several minutes, remove to iced water to stop the cooking and preserve the rich color.
• Thoroughly dry the blanched herbs and add, together with the sauteed mushrooms, garlic, salt and pepper, to a mixer and blend adding olive oil to the desired consistency.
• Correct the seasoning and pass through a chinois (strainer).
• Reserve.
• To assemble:.
• Prepare the vinaigrette, by mixing the olive oil and vinegar and lightly tossing with the herb salad.
• Add salt and pepper to taste.
• Set a non-stick sauté pan over high heat and quickly sauté (10 seconds) the meat after removing from the metallic forms to lightly color, turn and color the tops (10 seconds), insuring that the middle is raw.
• Set a ladle of the coulis in the middle of each plate.
• Top the coulis with a portion of the tartare adding the herb salad on the tartare.
• Sprinkle a pinch of the fleur de sel.
• Decorate the plate as desired and serve.
• You can also prepare the recipe as per the above but omit sautéing the tartare.