Wednesday, August 25, 2021

Steak Tartare with Anchovy Cornichon Vinaigrette


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


Steak tartare is a classic French delicacy made from raw premium minced beef. It is usually flavoured and served with onions, capers, and other seasonings and often served with a raw egg yolk on top of the dish. It's completely safe to enjoy beef raw as long as they are fresh. Typically this is a dish that you will enjoy when dining out, but are afraid to prepare at home. But a little courage and top-notch ingredients are all you need to make great beef tartare at home. It's best to get meat directly from a specialized butcher rather than from the supermarket. Keep the meat cold in the fridge until you are ready to prepare it.
The mince-like tenderloin is flavoured with a simple yet divine vinaigrette made with anchovy, caper, cornichon, eschalot, sriracha and Worcestershire sauce. You can also use sirloin, which is more affordable and provides the perfect flavour and texture combination for the tartare.

 
VinaigretteTartare
  • 2 Anchovy fillets, drained and finely chopped
  • 1 tbsp Capers, drained and finely chopped
  • 1 tsp Thyme, finely chopped
  • 1 tbsp Cornichons, finely chopped
  • 1 Eschalot, finely minced
  • 1 tbsp Extra-virgin olive oil
  • 1 tsp Tabasco or sriracha sauce
  • 1/3 tsp Worcestershire sauce
  • 1/3 tsp Celtic grey salt
  • Freshly milled black pepper
  • 220 g Center-cut beef tenderloin (preferably organic and grass-fed), trimmed
  • 2 Large egg yolks (preferably organic and pasture-raised)
  • 1 tbsp Parsley, chopped
  • Caper berries, for serving
  • Seedy crackers or crisped bread of your choice, for serving
  1. Stir together all the ingredients for the vinaigrette in a jar with an airtight lid. Chill at least an hour before using.
  2. Using a sharp knife, thinly slice the beef, then finely chop until you have a mince-like consistency.
  3. Place the beef, vinaigrette, and salt in a bowl and gently fold together. Press plastic wrap directly on top of tartare mixture. Chill for 15 minutes to allow flavors to meld. Meanwhile place two serving plates in the fridge.
  4. Place a metal ring mold on a chilled plate. Spoon half of the beef mixture into ring mold. Smooth the op, and, using back of a spoon, make a small indentation in center of tartare. Remove ring. Carefully place 1 egg yolk in indentation. Repeat with remaining tartare mixture and the egg yolk.
  5. Sprinkle parsley evenly over tartare. Serve with caper berries and seedy crackers or crisped bread of your choice.

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


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33 comments:

  1. Brian's Home Blog25/8/21 00:45

    I haven't had steak tartare in years, I always did like it!

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  2. Tom25/8/21 01:41

    ...something that I've never had.

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  3. Mbul Kecil25/8/21 02:49

    simply presentation for plate but success make me feel hungry..

    so yummy dear :)

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  4. J.P. Alexander25/8/21 02:50

    Gracias por la receta. Nunca me he atrevido a comer carne cruda. Te mando un beso

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  5. Whats Cookin Italian Style Cuisine25/8/21 02:53

    Beautiful presentation looks so delicious

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  6. babYpose25/8/21 03:55

    Amazing food, never had it, the anchovy fillet looks good.

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  7. Christine25/8/21 04:57

    I had steak tartare a long time ago in a Swiss restaurant

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  8. Margaret D25/8/21 07:22

    Looks rather nice in its presentation.

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  9. delphine25/8/21 08:40

    Quelle belle présentation
    Bravo

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  10. Sherry's Pickings25/8/21 09:44

    i love all these ingredients angie. looks very tasty!

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  11. Nancy Chan25/8/21 09:46

    Nice presentation. I am not used to eating raw meat, so I will give this raw beef a pass.

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  12. The Velvet Runway25/8/21 10:08

    Beautifully presented! It looks delicious. Thank you for sharing the recipe, and I totally agree that it's best to get the meat directly from a specialized butcher!
    Julia x
    https://www.thevelvetrunway.com/

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  13. MásQueRopa25/8/21 11:05

    Ohhh q maravilla de receta

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  14. Pedro25/8/21 11:12

    It's absolutely tempting!!!

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  15. DEZMOND25/8/21 11:52

    Those seedy crackers looks nom and them capper berries crack me up as they look like... lol

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  16. Rose world25/8/21 13:05

    Beautiful steak tartare. I love such cuisine once in a while. A change from my Chinese cooking.

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  17. Bernadette25/8/21 13:08

    This would be a bit of a stretch for me but it sure does look good.

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  18. Kitchen Riffs25/8/21 15:46

    This is one of those things that I've never made -- you're right that it's an "order out" item for us. Really should prepare my own one of these days -- I'm within a 20 or so minute walk of a first class butcher who always has nice prime meat. Nice recipe, and one I should make. Thanks!

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  19. Balvinder25/8/21 17:03

    Such a fun and delicious idea! I also love the combo of flavors and the presentation!

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  20. Ben | Havocinthekitchen25/8/21 18:50

    This looks and sounds terrific - really nice flavour and texture profile and eye-catching name, not to mention the elegant presentation. Another stunning restaurant-worth dish!

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  21. Pam25/8/21 19:12

    Beautiful presentation!!

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  22. Chef Mimi25/8/21 22:18

    Oh my goodness I love steak tartare! And that dressing is superb. Glad you only used the capers for presentation. I once ordered steak tartare and there were so many capers mixed in that I couldn’t really eat it. I guess the chef was experimenting…

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  23. Izaa26/8/21 08:29

    woow looks delicious

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  24. Klaudia Zuberska 26/8/21 10:34

    Hello!
    Mmmm looks delicious! Appetizing entry :) I love such entries, I am very willing to argue to do it. I like to cook, bake, fry :)
    Greetings from Poland!

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  25. Liz That Skinny Chick Can Bake26/8/21 13:29

    Bill, my beef-a-holic would love this! We've had it at restaurants, but never made it at home!

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  26. thepaintedapron.com26/8/21 16:03

    Being a well done gal, I'll pass on steak tartare but your recipe is elegant and presentation quite beautiful!
    Jenna

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  27. Martyna26/8/21 22:15

    This looks very delicious ;)

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  28. Eva Taylor27/8/21 15:22

    This is definitely my favourite thing to order when dining out, it’s so extravagant. Years ago, when I first met my husband, I prepared tartare for his birthday meal, it wasn’t until years later that I discovered that he had to force himself to choke it down! We’ve been married tor 35 years!
    Eva http://kitcheninspirations.wordpress.com/

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  29. The Yum List28/8/21 02:47

    Really looks like a delicious meal.

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  30. bread&salt28/8/21 04:48

    Dear friend! As usual presentation is perfect! Can we use sesame seeds instead of seeds crackers or crisped bread?

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  31. Lowcarb team member1/9/21 23:44

    This looks delicious.
    I haven't had steak tartare recently :)

    All the best Jan

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  32. Raymund8/9/21 12:01

    I never liked this before but as I try them again and again, I sort of acquired the taste for it. Now I am trying the venison ones, they are quite gamy so it will take a while

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  33. Noob Cook22/9/21 11:21

    A great dish that is more enjoyable to eat at home, worth the preplanning to ensure the freshness and all.

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