Steak Tartare Recipe

Steak Tartare Recipe

I made this Steak Tartare Recipe for a very special occasion, my father’s birthday. Knowing his passion for Steak Tartare, from the glory days of Rio de Janeiro, back in the 70’s, 80’s and 90’s when Steak Tartare was a delicacy, prepared tableside at special restaurants, I decided to revive the recipe in his honor.

The reason this simple dish is quite extravagant is because you want to make it with the freshest and best quality filet mignon you can possibly find. And let’s be honest here – filet mignon, to this day, can be a little pricey.

It’s important to invest in good quality meat. One gram of fat can virtually threaten the entire dish, given it’s eaten cold and raw. That’s the beauty of Steak Tartare. It’s raw meat seasoned so well, so intensely, that it transforms the flavor of raw meat.

Steak Tartare Mixing

It’s also important to cut the meat by hand. You don’t want to make this with ground meat. Oh no! You want to slowly chop the meat, paying attention to each and every dice and making sure the meat stays cold at all times.

For the potatoes, if you don’t want to make your own shoe-string potatoes, by all means, buy store bought.

Thin Potatoes

Although, if you decide to make it, you’ll be so pleased! Unlike the classic French Fries that need to be fried twice, shoe-string potatoes only need one frying process, making it a much easier operation. Also, you can fry the potatoes up to 3 days ahead of time and store them in a plastic container at room temperature.

For the lettuce, I like to use a combination of arugula and mesclun. Even parsley goes well in the mixture. Be careful not to use a strong dressing for the lettuce or it might overwhelm the meat tartare. I like to use a small drizzle of extra virgin olive oil, with a few twists of pure Himalayan salt and freshly ground black pepper. If this seems too plain for you, go ahead and use a more complex dressing.

 

Steak Tartare

Serves 6 to 8

 

For the Potatoes:

2 Idaho potatoes

1-quart canola oil to fry

 

For the Meat:

1¼ pound filet mignon, very cold

½ medium onion, minced

2 tablespoons capers

8 cornichons, cut into small dice

2 tablespoons flat leaf parsley, chopped

1 anchovy fillet, minced

2 tablespoons extra virgin olive oil

1 garlic clove, peeled and minced

Kosher salt and Freshly grated black pepper

6 tablespoons mayonnaise

 

For the Lettuce

4 cups mesclun lettuce

Olive oil, Himalayan salt and freshly ground black pepper

Fry the Potatoes

  • Cut the potatoes into a julienne cut, using a mandoline. Let the potatoes soak in cold water as you cut them, changing the water at least once. This will wash away the starch in the potatoes.
  • Spread the potatoes onto a baking sheet pan or a tray, covered with paper towels, and let them air dry for 5 minutes. Idaho potatoes will hold color up to 5-10 minutes if exposed to air. After that, they will start oxidizing and turning brown, so be careful not to let too much time pass before frying them.
  • Pour the canola oil into a heavy-bottomed pot or casserole and heat the oil to 350˚F as measured by deep-fat thermometer. If you don’t have a thermometer, drop one potato into the oil­ – when you hear a sizzling sound and see it turning golden brown, the oil is ready.
  • Fry the potatoes in batches until they are lightly golden brown. It is important not to crowd the pot with too many potatoes or the oil will cool down and the potatoes won’t stay crunchy. Carefully transfer to a plate lined with a double thickness of paper towels and sprinkle them with salt. Set aside until they are ready to be used.
  • You can prepare the potatoes up to 3 days ahead of serving, just be sure to keep them in a plastic container, covered with a tight-fitting lid at room temperature.

Prepare the Meat:

  • Remove the beef from the refrigerator. It should be very cold. Using a very sharp chef’s knife cut the steak into think ¼-inch slices. Stack 3 of the slices and slice lengthwise, every ½-inch holding the stack in place. Then cut across the stack, again every ½-inch, cutting the steak into ½-inch dice. Hold the chopped steak in a bowl set over crushed ice in a larger bowl. When all of the beef is chopped, add the onion, capers, cornichons, parsley, anchovy, oil, garlic, salt, and pepper. Gently mix with a fork until just combined. Add the mayonnaise and mix gently. Taste and adjust the seasoning.
  • Dress the mesclun salad with a drizzle of olive oil, salt and pepper.
  • Serve on individual plates with the potato and mesclun lettuce on the side.

 

Other Recipes You Might Like:

Onion Soup

Chicken with Mushroom Sauce

Chicken Peperonata

Osso Bucco

 

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Cooking Classes

23 Sep 2014 Blog

Cooking Classes with Chef Leticia provide an entertaining, enjoyable, educational, and tasty food experience. All classes can take place in your kitchen or space, or in Leticia’s kitchen.

Cooking Classes at The Institute of Culinary Education

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Of all culinary things I practice, teaching cooking classes is one of them. And no matter how many years of experience you have, you always learn something by watching even the most novices of cooks cook. At least I always have.

One of the things I learn when teaching, is how to write a better recipe. When I write, edit, and test a recipe in my own kitchen, everything seems clear to me. But when a group of 14 people start cooking that same recipe, I discover that so many details are obscure to a home cook and should definitely be included in the writing.

A few weeks ago, I taught a class at The Institute of Culinary Education, a fantastic cooking school in New York City with more than 100 recreational classes to choose from (in addition to their professional career program).

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 Fern, holding a Dulce de Leche Roulade (Rocambole de Doce de Leite)

The class was scheduled for 10 am, so I arrived early to set up the class and organize the ingredients. The city was still waking up; the streets still half empty, different from that busy New York we are used to see.

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 New York, still waking up

The theme of the class: Best of Latin Baking. It is nearly impossible to teach this class without a series of dulce de leche, sweetened condensed milk, and coconut ingredients on the menu.

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Dulce de Leche Roulade, Dulce de Leche Brioche Pudding, Flan, Brazilian Malomars (Nha Benta), Honey Cake (Pão de Mel), Coconut Cheesecake with Guava Sauce, and much more!

One of the recipes, a coconut tres leches cakes called for 5 eggs. A typical example of what I was saying before, cold eggs don’t rise very well. I know that much since day one of pastry school. But my recipe didn’t explain it. So, I immediately called the class and gave them a tip: warm the eggs in hot water for 5 minutes before beating them.

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Rise eggs!

As the class progressed, I picked up a few other details that are now incorporated into my recipes and make them so much easier to follow.

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