Tag Archives: Heston at home recipes

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

đŸș 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.
đŸ· 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.
đŸ„ƒ 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.

Canelé

CANELÉ

I stumbled across these little bundles of goodness whilest on honeymoon in Bordeaux back last year in April and have not been able to find them since. It was a few months later that I found out that they originated in Bordeaux. When finally I found a place that makes them but to my misfortune, they were made at Tivoli Road Bakery all the way over in Melbourne. I then contacted them on where I could possible get the little copper mounds as it was becoming apparent that I was going to have to make them. They then told me about a little French antique place called Lily Pond. Since getting these little copper moulds there has been no coming back! This recipe is for sweet CanelĂ©’s.

INGREDIENTS

– 370g Milk

– 37g Butter, Plus More For Greasing

– 188g Sugar

– 115g Bread Flour

– 50g Egg Yolk

– 40g Dark Rum

– 2g Salt

This will make about 24 small pastries

METHOD

1. Heat the milk and butter together in a small saucepan on medium-low heat until the butter is completely melted.

2. Place sugar, flour, egg yolk, rum, and salt into an electric mixer. Mix on the slowest speed, and slowly incorporate the warm milk and butter mixture. Mix for about a minute, or until smooth. You will have a very thin batter.

3. Melt the extra butter and brush it into cold moulds. Don’t be shy with the melted butter or you will be in a world of hurt later. CanelĂ©s can stick and are very hard to clean up after trust me. I freeze my moulds so when you brush the butter in you get a nice thick coating.

4. Fill the small canelé moulds with batter until you are about 1cm from the top of the mould, about four-fifths full.

5. Bake the small canelés at 200°C for 34 minutes in a convection oven. If they are not dark in colour after 34 minutes keep an eye on them and check every 3 minutes. You want them to be a real dark brown almost burnt in colour.

6. While the canelé moulds are still hot, grab each one with a towel or oven glove and bang it upside down on aboard as soon as possible this will release the pastry.

Removing the canelés quickly their moulds is crucial for two reasons. First off, if you allow the pastry to cool down inside the mould, they will quickly crystallize and stick to the mould. This means lots of cleaning or a small container which takes forever. Secondly, they cool down quickly and this will make them develop a much thicker and crunchier crust.

7. Allow them to cool completely and enjoy 😀

Recipe adapted from the guys at ChefSteps