Once again, I took the critiques and tried to apply them without changing the taste of the dish. I understand it's not exactly a tartare, but since I can't find a similar recipe, I'm stuck with what to call it. I had a few friends over last night to taste it, and the consensus was that the flavors worked well and the consistency was pleasant. I did eliminate the beef cooked in its own fat; I just rendered the fat and sautéed some anchovies, garlic, and
shallots together and let it cool before adding it to the mix instead.
The mix, when finished, contained minced
steak, radish, fresh minced shallots, a bit
of lemon zest and juice, fresh and toasted
capers (for alternating crispy/soft pops of
briney flavor), roasted anchovies and garlic (the shallots kind of melted into the mix), some Pecorino Romano for some added funk, a healthy dash of Worcestershire sauce, a teaspoon of dark soy sauce, some really good aged balsamic, some of the anchovies olive oil, and finally, a slightly cured jammy egg yolk. It was plated on top of more radishes for some bright, spicy notes and a beef-crust crumb for a savory, super-beefy flavor.
I'm just workshopping the plating and
presentation of the dish, but it will be served with either toast points or puffed rice paper. We used both last night, and they both have merits.
by wilddivinekitchen
6 Comments
I like this much better than prior. Maybe a bit too much sauce pooling under the egg and I feel like I would still prefer to have the egg on top and centered to facilitate getting some in every bite, but this is definitely better.
The cut on the greens on top does still look quite uneven (can’t tell if scallions or chives), and I still don’t love the lemon zest on top – I think you get enough yellow from the egg, but I can see what you’re going for.
Maybe you could use 3 quail egg yolks in a line to really sell the packman look./s
Have you considered a sabion instead of a whole egg yolk?
Flavors sound great, but there’s something off-putting about the dark sauce on the egg. Like the whole thing ends up looking very dark and unwholesome. Maybe just keep the sauce under it, so the bright orange yolk shows clearly?
I love that you keep working on this! I think this iteration is by far the most visually appealing. Flavor profile sounds interesting as well. Only critiques I have is to repeat what the other commentor said about the egg being centered so that you can get a bit in every bite, I also think that the radish walling off the egg from the meat might make it a bit awkward to get a fork in there and get a bite with the appropriate ratios of everything. Pretty finicky advice though, and who knows I could be wrong. Keep up the good work!
IMO I think tartar should be as simple as possible, I think it would look great if you literally just spooned the tartar on the plate and lightly flattened, then garnished. Check out the beer tartar from Estela in NYC. Super simple, super clean. Good luck!
Criminal lack of dick and balls in this iteration.
Jk. Looks much better OP. I dig it. But get rid of the sauce on the yolk.