Ep 42 - Steak tartare with melba toasts
Steak tartare with melba toasts
by James Privit @ The Cut
80g steak (sirloin or fillet)
1/4 loaf fresh sourdough bread
1 sprig curly parsley
1/2 spanish onion
5g baby capers
3/4 egg yolk
1/4 teaspoon Worcestershire sauce
7 drops Tabasco sauce
Salt to taste
1 quail egg
1. When buying Steak for tartare choose only top quality beef,
this doesnt have to mean Wagyu Beef but remember that you will be
serving this raw and that like sashimi, the better the quality of
product that you start with the better the result.
2. Using a sharp knife, slice the beef into thin slices.
3. Lay the beef slices down and carefully cut the slices into thin strips.
4. Turn the strips so that they are now facing horizontally and cut through them again so that the beef is now in a dice.
5. Continue turning and chopping through the beef until it resembles a fine mince. Try to keep the beef as cold as possible at this stage so as not to generate any bacteria or melt away any of the natural fats in the beef. Place in a bowl, cover and refrigerate until required.
6. Cut the crust off the sourdough and slice the bread into 1cm slices.
7. Lay them onto a flat surface and, using a rolling pin and some muscle, roll the bread until it is as thin as you can roll it out.
8. Lay the rolled out bread onto a baking tray and bake in a preheated oven at 160ýC for 10mins, or until golden and crisp. Remove from oven, transfer to a cooking rack and allow to cool off thehot tray.
9. Wash and dry your parsley thoroughly to remove any dirt and grit that gets caught in the leaves and pick off only the leaves leaving the stalk for use in a stock or soup at a later date.
10. Chop the parsley until it is fine in texture but not bruised and mushy, set aside.
11. Finely chop the Spanish onion into a dice and set this aside as well.
12. If you are using salted baby caper you will need to rinse them under cold water to remove any surface salt. You will then need to put them into a small pot of cold water and bring them quickly to the boil, removing and refreshing them immediately. If you are using capers in brine then you will be able to use them directly from the jar.
13. Chop the capers lightly so that they retain some of their shape and dont turn to a paste.
14. Take the cornichon and cut it onto thin slices. As with the beef, cut those into strips and then into a small dice. Once a dice is achieved stop cutting, some texture here is important.
15. Remove the beef from the fridge and put it into a medium size mixing bowl. Add the parsley, capers, 6g Spanish onion, cornichon, Tabasco, Worcestershire sauce, and the egg yolk and mix well.
The mix will be combined enough when it becomes sticky. Add salt and combine.
16. Place a cutting ring in the middle of the plate and place the tartare mix into the ring. With the back of a spoon, push the mix down into the ring so that it forms a solid disc. Carefully remove the ring, leaving a disc of vibrant tartare mix in the centre of the plate.
17. Using a pair of small scissors, cut off the top third of the quail egg shell.
18. Using your thumb to hold in the yolk, carefully tip the egg onto an angle so that the white begins to separate itself.
19. Cut off as much of the white as you can while keeping the yolk intact and in the shell.
20. Place the quail egg shell with the yolk inside in the middle of your tartare mix so that it settles just enough to stay upright.
21. Place the sour dough toasts to the side of the tartare and serve.