Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Steak Tartare

Name: Steak Tartare (Tahr-TAHR)
Cuisine: American
Ingredients: 2½ oz (75 g) Well-trimmed filet (tenderloin) of beef (no fat or silverskin; see Note); to taste Fine sea salt; ½ tsp (3 mL) Minced fresh garlic; 1 fl oz (30 mL) Extra-virgin olive oil, preferably unfiltered artisan, in squeeze bottle; 2 tsp (10 mL) Pasteurized egg yolk; 1 oz (30 g) Micro greens or spring mix; 1 oz (30 g) Micro greens or spring mix; 2 Grape tomatoes; to taste Coarsely ground black pepper; 1 oz/30 g (5 pieces) Freshly Toasted Baguette Croûtons; ½ tsp (3 mL) Minced lemon zest; 1–2 drops Bottled hot sauce; 1–2 drops Worcestershire sauce; ¼ oz (7 g) Minced red onion; 2 tsp (10 mL) Nonpareil capers; to taste Fresh lemon juice; 2 tsp (10 mL) Minced chervil or parsley; 2 tsp (10 mL) Minced chervil or parsley

Tahr-TAHR

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

2½ oz (75 g) Well-trimmed filet (tenderloin) of beef (no fat or silverskin; see Note)
1

Europe
Americas
United States
Main course
Starter
Lunch
Winter

Method

Procedure

Finishing and Plating

Use a very sharp chef knife to fabricate the filet into rough brunoise cuts, and then chop through the brunoise a few times to create a loose, rough-chopped texture.
Place the filet in a chilled bowl and use a fork to toss in half the olive oil and the egg yolk, salt, garlic, onion,