Earlier this year we (me, ~50M, and my family ~45F, and kid 12M) had a shott vacation in DC and while we were there we had a fantastic French meal at Le Diplomate. It was there that my son first tried and loved steak tartare. He kept talk about it and we had some at a local restaurant and he started talking about it again. Fast forward to today where I had a little bit of good news and we went to go get a celebratory ice cream but then we saw the fancy meat market and I blurtes out the idea to make this at home. I had been researching the correct (and safe) way to make this. Thoughts?
Recipe:
300g of beef tenderloin, fat trimmed (and saved) minced into 1/8" cubes (as close to as I could with such soft meat and only slicing, no chopping) – this came fresh out of a pack at the butcher
1/2 a small shallot – diced into 2mm cubes
1/4 dill pickle spear (mushy core scooped out) – diced into 2mm cubes
1 tbsp of capers – minced down a little
1 tbsp of chives – minced into 2mm bits
1 egg yolk
1 tbsp dijon
1 tbsp olive oil
1 tbsp Worcester
1 tbsp lemon juice
Salt and Pepper
My son gave this a 8.5 out of 10, with Le Diplomate's perfection setting the standard.
In retrospect, I can see the benefit of thin toast points, regardless he at his share straight with a spoon.
by sevenoutdb
2 Comments
Ugh – typos
yum