As Classic As A Woman In A Little Black Dress.... Steak Tartare

Steak Tartare
Prep: 5 Minutes
Chiller Time: 20 Minutes

Steak Tartare

There's nothing better than watching a woman walk into a crowded room in a little black dress. It's like poetry in motion. Songs go off in my head, there's a lump in my throat, I could go on & on but that's for my other blog. To me there are certain dishes that are equally spellbinding. While I admit they are not always for everyone, I can say with great confidence to try them once is to pick a side forever. Steak Tartar like the woman in the black dress is sexy as hell, stands above everything else in the room and causes quite the stir. Again I could go on & on but this is about food not my black dress fantasies.

Filet of Beef (whole tail) 

When choosing the cut of meat & type off eggs be sure to get top quality as this is a dish served raw. I used a portion of a filet for this application. *A quick secret to cutting a perfect dice if to hone your knife before cutting. (There is no need to freeze the meat first) cut the meat into 1/2 inch slices first then cut each slice into 1/2 inch parts vertically and finally 1/2 inch parts horizontally.

Ingredients: 5 inches Filet of Beef, 2 Tbs Tarragon, 1 Tbs Cherry Peppers,
3 Tbs Capers, 1Tbs Cornichons 1 Tbs Shallots, 1 Tbs Dijon Mustard,
2 Tbs Grape Seed Oil, TT Kosher Salt, TT Cracked Pepper

Steak Tartare Process: Cut the filet as instructed above, finely dice the
peppers, cornichons, tarragon, shallots & capers. Add the dijon mustard
to the grape seed oil and mix thoroughly then add all of the ingredients
together in a bowl to chill covered tightly for 20 minutes. 

Crispy Toast 

Prep: 2 Minutes

Oven Time: 10 Minutes

Oven Temp: 375 

Toasted Bread Ingredients: Baguette, 3 Tbs Olive Oil, Kosher Salt, Parsley
Process: Cut Baguette into thin slices, toss with olive oil and place into
an oven preheated to 375 for 10 minutes or until crispy. Sprinkle with
coarse salt and chopped parsley once plated.  

Plating: Add the Tartare to the center of a plate, place the toast around it
and finally place an egg yolk on top. I allow the guests to break the yolk
to incorporate by themselves.