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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November Diabetes Awareness Month

November Diabetes Awareness Month

A Touch of Sugar

This month is an especially exciting time to talk about Type 2 diabetes as November is Diabetes Awareness Month. Our campaign America’s Diabetes Challenge—and our documentary A Touch of Sugar— are both brining with outstanding awards and also comes with an enormous feeling of pride having just celebrated the Step Out Walk to Fight Diabetes in Philadelphia, and taken a moment to reflect on another impressive year raising awareness about type 2 diabetes. There is so much to share!

When you see the film A Touch of Sugar (click above to see trailer) , you will hear about the amazing stories told through the voices of people living with the disease and their loved ones and advocates. Merck is determined to help raise the education about type 2 diabetes and to increase awareness and barriers to care, to spark action and, ultimately, to confront America’s type 2 diabetes epidemic head on, one community and one patient at a time.

Further in the film, we look at the importance of diet, cooking and exercising, from the personal voice and experience of award-winning actress Viola Davis, to a cooking session with Susie Katona in Yucca Valley, California. And of course, we feature some amazing recipes on our web site so that you can make good use of it.

I’m so inspired by the mission and work of Americas Diabetes Challenge and am equally motivated by the vote of confidence acting as the spokesperson for the campaign and the interaction with Merck as our sponsor. Thanks to Merck’s support, we are able to invest in this documentary, enhance our mission, provide a bigger platform, and continue our journey.

Since the film’s premiere in April, we have received over 800 requests from individuals and organizations to view and host screenings of the film to educate their networks and communities. A Touch of Sugar also continues to be recognized by and accepted into film festivals around the country.

I’m also delighted to report that the documentary airs nationally on A&E on November 17 at 9am ET and FYI Network on November 18 at 10pm ET and November 23 at 10:30am ET and November 25 ay 8:30am ET.

Scene from A Touch of Sugar

You can also head to ATouchofSugarFilm.com to request to watch the film or host a screening. On the website, you’ll find educational resources to help improve diabetes management and a discussion guide to learn more about how you can make a difference in your local community.

Always evolving as a professional, my new cookbook Latin Superfoods, has just released, and the response has been extremely positive! The book is completely inspired by my work with America’s Diabetes Challenge with lots of recipes for the whole family to enjoy. I’ve been touring the tristate area with cooking segments and sharing the incredible recipes that are meant to help you eat better, make good food choices, and perform at your peak in all aspects of your life. And every season there is more cooking, more photos, and more stories that inspire. They are made to be used and to be useful.

Latin Superfoods

With all these advancements, we continue to reach for more. I look forward to the work we are doing, to continue to lead the campaign, and helping people make better food choices, to increase the education for communities affected by type 2 diabetes, and to build prominence in the health and wellness fields via cooking.

I’m so grateful for being part of this important documentary, to share these delicious recipes in a new cookbook, and to partner with others who are also engaged in what we are seeking to accomplish!

I hope you enjoy seeing the interviews, watching the documentary, and cooking from Latin Superfoods!

 

 

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Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

 

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