Ingredients with Measurements:
- 1 lb. beef tenderloin, finely chopped
- 2 tbsp. capers, drained and chopped
- 2 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. hot sauce
- 1 tbsp. minced shallot
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives
- 1 tbsp. olive oil
- Salt and pepper to taste
- 2 shallots, thinly sliced
- 1/2 cup all-purpose flour
- Vegetable oil for frying
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Frying pan
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the chopped beef, capers, Dijon mustard, Worcestershire sauce, hot sauce, minced shallot, parsley, chives, olive oil, salt, and pepper. Mix well to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. In a frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
4. In a separate bowl, toss the sliced shallots with the flour until evenly coated.
5. Once the oil is hot, carefully add the coated shallots to the pan and fry until golden brown and crispy, about 2-3 minutes.
6. Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate to drain excess oil.
7. To serve, divide the steak tartare mixture among four plates and top each with a handful of crispy shallots.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
- Cooking time: 2-3 minutes
5. Temperature:
- Frying oil: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 310
- Fat: 20g
- Protein: 23g
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 1g
- Sodium: 400mg
Substitutions for ingredients:
- Beef tenderloin can be substituted with any other lean cut of beef.
- Shallots can be substituted with red onion or scallions.
- Hot sauce can be substituted with cayenne pepper or chili flakes.
Variations:
- Add a raw egg yolk to the steak tartare mixture for a more traditional preparation.
- Serve the steak tartare on crostini or crackers for a more substantial appetizer.
- Top the steak tartare with shaved Parmesan cheese for added richness.
Tips and tricks:
- Use a very sharp knife to finely chop the beef.
- Make sure the frying oil is hot enough before adding the shallots to ensure they get crispy and golden brown.
- Serve the steak tartare immediately after adding the crispy shallots to prevent them from getting soggy.
Storage instructions:
- Leftover steak tartare can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Steak tartare should not be reheated as it is meant to be served raw.
Presentation ideas:
- Serve the steak tartare on a bed of lettuce or arugula for added color and texture.
- Garnish the dish with additional chopped herbs or a drizzle of olive oil.
Garnishes:
- Chopped fresh herbs
- Shaved Parmesan cheese
- Drizzle of olive oil
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted vegetables
- French fries
- Grilled asparagus
Troubleshooting advice:
- If the steak tartare mixture is too dry, add a bit more olive oil or Worcestershire sauce to moisten it.
- If the crispy shallots are not getting crispy enough, make sure the frying oil is hot enough before adding them to the pan.
Food safety advice:
- Use only high-quality, fresh beef for the steak tartare.
- Make sure to refrigerate the steak tartare mixture for at least 30 minutes before serving to allow the flavors to meld.
- Always use clean utensils and surfaces when preparing raw meat.
Food history:
- Steak tartare is a classic French dish made from finely chopped raw beef mixed with various seasonings and served as an appetizer.
Flavor profiles:
- The steak tartare is savory and meaty, with a tangy and slightly spicy flavor from the capers, mustard, and hot sauce. The crispy shallots add a crunchy texture and a slightly sweet flavor.
Serving suggestions:
- Serve the steak tartare as an appetizer before a main course.
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Region: French