Steak Tartare Allez Retour Recipes

Steps:

• In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

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.

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.

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.