Salut mes P’tits croissants!
If I say French cooking you say?
Yes! Steak tartare, you got it. Is there a more iconic bistro dish, Parisian fair, I would say maybe but the Steak tartare definitely sit in the top 3.
Raw, melt in your mouth beef tenderloin, delicious accoutrements, an egg yolk topped up with some fresh truffle. We’ll serve them today with delicious crostinis.
I know we’re in for a treat. But do we know where it come from? And although it was popularized by the French.
It may have come to France from South Asia (Mongolia) in the 13th century.
But we do not have enough documentation to prove it for sure. Regardless I am happy it exist and yes I know, enough chatting.
Let’s get cooking shall we?
Oh and Bon Appétit!
Serves 2
Tartare mix
1 pc Tenderloin (8 oz – 225gr)
1 pc Shallot (peeled and diced)
6 pcs Gherkins (I used Maille, diced)
2 tsp Capers (chopped)
1/2 pc Lemon (zest)
2 tsp. Tabasco (to taste)
2 tsp Worcestershire sauce (to taste)
1 tbsp Dijon mustard (I also used Maille)
Salt and pepper (to taste)
-Dice the tenderloin and place it in a bowl.
-Add the accoutrements and seasonings, mix well.
-Give it a taste test and adjust if necessary.
-Using a ring mould, plate the tartares. You can also do a more organic plating and create a mount.
Garnish
1 pc Truffle (grated)
2 pcs Egg yolks
1 bunch Chives (chopped)
2 pinches Fleur de sel
Salt and pepper (to taste)
12 slices Baguette
1 tbsp Olive oil
-Place the slices of baguette on a tray, season with salt and pepper and drizzle olive oil.
-Bake it in the oven for 7 min on each side at 375F.
-After plating the tartare mix, garnish the top of each one with chives, creating a green layer.
-Top the centre of tartare with an egg yolk, season it with sea salt and black pepper.
-Finish with grated or shaved black truffle. Serve with the crostinis.
-Bon Appétit!
