Tag Archives: Home Cooked Heston

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.

Roasted Pear & Crystallised Walnut Dry Ice, Ice Cream

ROASTED PEAR & CRYSTALLISED WALNUT DRY ICE, ICE CREAM

The Third Recipe I made for Omega Walnuts combines roasted pear ice cream and the previous recipe of crystallised walnuts. It got me thinking about that classic match up of pear and walnut and how I could intensify the flavours by roasting. This dish ended up being our Christmas dessert and I was quite happy to come home with an empty container. I also know that there isn’t much sugar to this recipe and I did that on purpose sometimes us adults don’t like sickly sweet treats and it made the ice cream taste even better!

INGREDIENTS

– 2 Cups Milk

– 2 Cups Heavy Cream

– 6 Ripe Pears, Peeled, Cored and Halved

– 6 Egg Yolks

– 2/3 Cup Sugar

– 1.5kg of Dry Ice

METHOD

1. Turn the oven onto 180C and roast the pears for 25 minutes or until the pears are a nice golden brown.

2. While that is happening, combine milk and cream in a saucepan on a medium-low heat until small bubbles start to appear around the edges. Remove from the heat and leave to ret for 30 minutes.

3. Once the pears are cooked blitz in a food processor until the resemble a thick sauce.

4. In a small bowl, beat the egg yolks and sugar together. Bring the milk mixture back up to a simmer. Whisk 1 cup of the mixture into the yolk mixture. Pour the egg mixture back into the milk and cream stirring constantly with a wooden spoon until you have a nice think coating on the back of the spoon. Should take around 5 minutes.

5. Once you have the frozen ice cream in step 3 of Dry Ice, this is then you add a layer of the walnuts. Then repeat

DRY ICE, ICE CREAM

1. Pour the mixture into a heat proof bowl and allow to cook either in the fridge or if you want it to cool faster in an ice bath.

2. When the mixture is cool, place a clean tea-towel onto the bench and scoop with a large spoon scoop some ice and place in the middle of the towel. Fold over the towel and using a mallet, crush the ice into small crystals. (Dry ice is extremely cold and can burn, so PLEASE USE CAUTION when using this product)

3. Pour half your mixture into the bowl of a food mixer with the paddle attachment. Turn the mixer onto a medium speed. Gradually add the ice one spoonful at a time, (being careful not to let the mixture boil over, believe me it can get messy) until the liquid has become frozen then place into a airtight freezable container. Repeat this process with the remaining mixture.

4. Once you are complete place in the freezer until needed. It can keep frozen for up to 3 weeks. Then enjoy.