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
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find-there's a time and place for economy cuts but this isn't one of them! Then, freezing the meat for about 20 minutes firms it up just enough so that it makes quick and easy work out of cutting it into small, even pieces.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
- Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.
CAVIAR AND STEAK TARTARE
Make and share this Caviar and Steak Tartare recipe from Food.com.
Provided by djrutsch
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
- Petrossian.
Nutrition Facts : Calories 1302.7, Fat 52.9, SaturatedFat 17, Cholesterol 265, Sodium 2243.5, Carbohydrate 132.3, Fiber 10.1, Sugar 2.7, Protein 73
WAGYU TARTAR WITH SPICY MAYO, CAVIAR AND GARNISHES
Steps:
- Combine ingredients for the spicy mayo.
- For the beef, chop the tenderloin as fine as possible, season with salt and pepper, add 1 tablespoon spicy mayo to taste. Mold this mixture onto a serving plate and garnish with tomatoes, a few slices of jalapeno, shaved red onion, mango, and pear, a small quenelle of caviar and mascarpone, and micro cilantro. Use the sugarcane "paddles" as a scoop.
STEAK TARTARE
Make and share this Steak Tartare recipe from Food.com.
Provided by debbie8760
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop sirloin into cubes.
- Place in food processor and chop/puree until meat is the consistency of ground beef.
- Mix with remaining ingredients; refrigerate for 2 hours.
- Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
- Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
- Put in bowls alongside.
Nutrition Facts : Calories 474.5, Fat 32.6, SaturatedFat 12.6, Cholesterol 138.8, Sodium 393.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 40.1
TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS
Categories Citrus Herb Onion Appetizer Bake Tuna Avocado Cucumber Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crisps:
- Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
- For tartare:
- Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.
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