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Steak tartare

By February 26, 2015 , , ,

My first experience of steak tartare was 30 years ago in Singapore. I must admit I was very young and inexperienced in the ways of cooking then.

My culinary experiences had been very limited up till that point. Coming from a small village (one street, yes really) in the west of Ireland, French cuisine hadn't really been on the horizon. It was during a stopover whilst on the way to Australia and we went to a restaurant in the hotel we were staying in. On the menu was steak tartare so looking forward to steak I ordered it. What arrived from the kitchen was raw steak which I was not expecting. I'm embarrassed to say I sent it back asking for it to be cooked.

These days, I'm pleased to inform you that I now know what steak tartare is, and there's no danger of it being sent back to the kitchen for the chef to cook it.

So here's my version of Steak Tartare - serves 2

200g fillet or entrecote steak, finely chopped into cubes DO NOT mince
1/4 red onion finely chopped
1/2 teaspoon tarragon
1 teaspoon dijon
1 teaspoon ketchup
1/2 teaspoon worcestershire sauce
20g parmesan finely grated
Salt and pepper to taste

1 teaspoon lemon juice, to be added just before serving
2 Egg yolks to be added whole as a garnish

Mix all the ingredients except lemon juice and egg yolks in a bowl and allow to stand for about half hour at room temperature to allow the flavours to come together.
Before serving add the lemon juice and mix through, if you add the lemon juice earlier it will end up "cooking" the meat which you don't want it to do.
Garnish with the egg yolks and enjoy.

If you want to glam the dish up you can always garnish with truffle oil.

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