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

Cook Time 15

Total Time 45

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

First preheat your oven to 180°C and mise en place all ingredients .
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.
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.
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.

STEAK TARTARE

This recipe is so simple yet so damn tasty I highly recommend everyone have a go, even if you are not a fan or raw meat. Matt and I had a go at this a little while back, we wanted to make some football snack food. Matt did most of this, I made the toasted baguette chips. It’s just too good a recipe not to share with you guys. The recipe is from ChefSteps and the cut of meat was recommended to us by Torre Butchers our favourite.

INGREDIENTS

– 1 Baguette

– 2 Fresh Egg Yolks

– 100g Beef, Eye of Round or Other

– 4g Shallot, Minced

– 3g Chives

– 4g Capers, Minced or Whole It’s Up to You

– Cornichons as needed, finely diced

– 20g Mustard

– 1g Black Pepper, Ground

– 2g Salt

– Fresh Lemon Juice, As Needed

METHOD

First place beef in the freezer to firm slightly. You want the surface to be frozen, and the inside of the cut to be chilled (but not frozen). This should take about 30 minutes to two hours, depending on your cut of beef and freezer temperature. You then want to cut the beef into sheets, then strips and then chopped into cubes (You can mince the meat it’s totally your choice).

While the meat is in the freezer, finely dice or mince the remainder of the ingredients mentioned above and either have them ready on a board or in small containers (in my case I like to use beakers). ChefSteps does it different (Click for link) but we placed all the ingredients into a bowl to combine. Cut your baguette into 1cm pieces and toast to your liking.

To arrange place the meat mixture in the centre of your board or plate in a circle and with a spoon make a slight well in the middle for the yolk. Add your garnishes to complete. Enjoy.

My friends at Mane Liquor recommend a Brooklyn Half Ale Saison

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Full credit to the crew at ChefSteps

Home Cooked Heston

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MY Steak Tartare