Steak Tartare
June 27, 2016 • Appetizers, Meat & Poultry, Sauces
I’ve always been more of a beef carpaccio girl than a steak tartare dude – that is until I went to Kiawah recently and had the very best steak tartare I think I’ve ever encountered. My friend was kind enough to get the recipe from the restaurant, and the secret is that they use a combination of smoked olive oil and grape seed oil. Well, without either of those oils in the pantry, I took matters into my own hands and created this version that I think you’ll love. This actually comes together really quickly, so you can make up a batch for a party and really impress your friends. I like it best with some toasted baguette slices, but plain old crackers will work just fine too. My baby girl – the chef – turns 26 today. I think this is just the kind of recipe she will love!
- 1 egg yolk
- 5 tablespoons rice wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 dash fish sauce
- 1 teaspoon liquid smoke
- 1¼ cups extra virgin olive oil
- 4 ounces filet mignon, partially frozen
- 1 tablespoon finely minced shallot or onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped capers
- Salt and pepper
- Combine the egg yolk, vinegar, mustard, lemon juice, fish sauce and liquid smoke in a blender and blend until smooth. With the blade running, slowly pour in the olive oil until the mixture is well emulsified. Transfer to a covered container and keep cold while you prepare the tartare.
- Mince the beef by slicing the partially frozen filet into thin slices, then thing strips, and finally, mincing it. Combine the minced beef with the onion, parsley, capers, and ¼ cup of the aioli. Store gently to combine and season to taste with salt and pepper. Cover and keep cold until serving; serve with toasted baguette slices or crackers.