MY Steak Tartare

My Steak Tartare

I am back!
After a very long hiatus (7 years to be exact) I'm finally reviving Home Cooked Heston!
Between raising kids, chasing adventures and surviving a pandemic, life kept me well away from the blog, but the cooking never stopped, and now I'm finally ready to share again.
What better way to make a comeback than my very own Steak Tartare recipe! Over the years I've honed this recipe from a combination of chefs and culinary institutions I admire, and I genuinely believe this is my best version yet. This has even impressed people who swore they would never give eating raw beef a go have and come back for seconds again and again, so trust me on this one.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 people
Course: Snack, Starter
Cuisine: French
Ingredients Method Notes

Ingredients
  

Baguette Crisps
  • 1 Baguette Thinly cut
  • 2 g Carraway Seeds
  • 27 g Olive Oil Coarsely Ground
  • Extra Whole Cornichons
Beef Tartare
  • 250 g Filet Steak Whole
  • 25 g Dijon Mustard (1 Tbsp)
  • 25 g Whole Grain Mustard (1 Tbsp)
  • 10 g Baby Capers Minced
  • 10 g Shallots Minced
  • 10 g Chives Minced
  • 10 g Cornichons Minced
  • 1-2 Egg Yolks
Herb Oil
  • 300 g Neutral Oil I use Grape Seed
  • 60-70 g Herb (1.5 Cups, Firmly Packed)
Dressing
  • 200 ml Herb Oil
  • 40 ml Worcestershire sauce
  • 6 drops Tabasco
  • 3 g Salt

Method
 

  1. First preheat your oven to 180°C and mise en place all ingredients .
  2. For baguette crisps. Slice the baguette as thinly as possible to 2-3mm-thick. Place slices on a large oven tray lined with baking paper, then brush with oil, sprinkle with the Carraway and season to taste. Bake until lightly golden (8-10 minutes). Set aside to cool then store in an airtight container.
  3. For the beef, (I recommend putting in the freezer for 30 minutes prior for easier slicing, but its not necessary) hand-cut beef into sheets, then strips, then chopped into cubes as thin and as small as you can. I like my tartare with a roughly chopped texture, but you can aim for any texture you like, even ground. Then combine with remaining ingredients in a bowl, season to taste, mix well then cover directly with plastic wrap to prevent oxidisation, keep chilled.
  4. To Assemble, spoon the mixture into a ramekin, small bowl or the larges ring cutter you have and place onto a plate or board. Make a well in the centre, carefully place the egg yolk (I like to put on two, one is never enough) on the tartare, season to taste and serve with the baguette crisps and the extra cornichons. Enjoy!

Notes

🍺 My friends over at Mane Liquor recommend pairing this with Artisan’s Belgian Blonde Ale — a perfect match for the rich flavours of the tartare.
🍷 If wine is more your style, my good friend Brenno from The Wine Animal suggests De Bortoli’s PHI Gamay Noir — a brilliant choice that won’t overpower the dish.
🥃 More of a spirits person? My man Chad over at Distrikt, who has ties with some of the big distillers here in WA, recommends pairing this with the Distrikt Ga-Lactic Malt Zero ‘Straight-Rye’ Triple Cask — a bold and complex choice that stands up beautifully to the richness of the tartare.

Risotto Cacio e Pepe

RISOTTO CACIO e PEPE

Hey Guys and Gals. I know its been a while, life has been very busy for me and keeps getting in the way of a good post. I have finally been able to get back on the board and do some cooking worthy of posting. I was very excited to make this as those who know this recipe know it originated from the great Massimo Bottura who wanted to utilise the near 1000 wheels of cheese damaged in the disaster after an earth quake devastated the Emilia-Romagna region of Italy in 2012. The great man is coming to Perth in August and I managed to get tickets to his show. So I decided to try his nice simple recipe from the three Michelin Star and elBulli Chef, Massimo Bottura.

IMG_7468

INGREDIENTS 

For the Parmesan broth:

–  907g Parmesan

For the risotto

–  6 cups parmesan broth

– 1⁄3 cup parmesan cream

–  2 tbsp unsalted butter

–  3 medium shallots, minced

–  2 cloves garlic, minced

–  2 cups Arborio rice

–  Freshly ground black pepper, to taste

–  Parsley leaves, for garnish

METHOD

1. To make the parmesan broth: Combine the parmesan with 8 1⁄2 cups of water in a large stockpot over a medium-low heat. When the cheese becomes stringy, remove it from the heat. Let it cool down to room temperature and repeat the heating once more. Refrigerate the broth for at least 8 hours or overnight. The next day, the broth should have separated into 3 distinct layers: a cream layer, on top; a broth layer, in the middle; and a solid layer, on the bottom. Carefully remove the top cream layer and reserve. Strain the broth, discarding remaining solids.

2. To make the risotto: Heat the broth in a large saucepan over medium heat, set aside and keep warm. Heat the butter in a medium saucepan over a medium heat, add shallots and garlic, then cook, stirring, until soft. Add the rice, cook for 2 minutes. Add the reserved stock one ladle at a time. Cook until each addition of stock is absorbed before adding another. Stirring often, cook until the rice is tender and creamy, about 20-22 minutes. Stir in the parmesan cream and cracked pepper then garnish with parsley leaves if you really want – I also grated some extra parmesan as it is one of my favourites. Enjoy!

Full credit to Massimo Bottura