Steak tartare is a classic dish designed to highlight fresh, lean beef. Open to many interpretations, you will find that most all recipes call for salty and sour ingredients to balance out the rich meat flavor. To execute this dish like a professional, use the freshest possible beef and serve it cold, on cold plates. Below is a classic preparation of steak tartare.
Makes 4 servings
- 1 pound (450 g) beef tenderloin, diced or freshly ground (not prepackaged)
- 2 tablespoons shallots, minced
- 2 tablespoons capers, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 4 ounces (115 g) shaved Parmigiano-Reggiano
- 4 ounces (115 g) arugula
- 4 lemon wedges
- 6 slices of bread cut into 12 points and toasted (we recommend dark rye)
- In a bowl, combine beef, shallots, capers, mustard, Worcestershire sauce and extra-virgin olive oil. Mix well with a fork.
- Season with salt and pepper, to taste.
- Divide mixture into four even portions and form each into rounds. Place each in the center of a cold plate.
- Arrange arugula, parmigiana, toast points and lemon wedge around the steak tartare.
- Finish with a drizzle of extra-virgin olive oil. Serve immediately.
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