Empty My Fridge
Steak Tartare Recipe That Looks Insane
Ingredients
- Beef1 cup
- Egg1
- Dijon mustard1 ½ tsp
- Olive oil1 tbsp
- Truffle oil1 tbsp
- Lemon2 ½ tsp
- Salt¼ tsp + 1 pinch
- Black pepper · ground
- Pickle1 tbsp
- Caper1 tbsp
- Shallot1 tbsp
- Marnier1 tsp
- Drops Tabasco3
- Sour cream2 tbsp
- Bread2 slices
- Edible flower4
Instructions
- In a medium bowl, whisk the egg yolk with the Dijon mustard.
- Whisk constantly while slowly drizzling in the truffle oil, until creamy and slightly thick.
- Whisk in the lemon juice a little at a time to help the emulsion form, then add the salt and black pepper.
- In a small bowl, mix the Grand Marnier with the Tabasco, then whisk this into the emulsion until fully combined.
- In a separate small bowl, combine the finely chopped pickles, capers, shallot and fermented lemon, then fold into the emulsion.
- Cut the beef tenderloin into a very fine brunoise.
- Gently mix the beef into the emulsion until evenly coated.
- For the dressing, mix the sour cream, Dijon mustard, Grand Marnier, lemon juice and salt in a small bowl until smooth and thick enough to hold small dots.
- Plate small dots of the dressing around the tartare and serve with toasted bread or crackers on the side.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
EggLemonBeefBreadShallotSour creamPickle
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.