Move over vegans, this week we’re joining the dark side with a wicked steak tartare. This one’s for all you raw-foodists out there!
“I remember my parents eating tartare when I was a child. A�Back then, even the thought of it made me turn green. A�Something flipped in my early twenties after a food-fueled trip to Paris though. A�It was amour at first bite. A�Tart, rich, spicy and meaty all at once; good tartare is like a choose your own adventure novel. A�Traditionally served with all the accouterments on the side, it can be anything you deem it to be. A�For easy Thursday night suppers, I premix it to my taste– but for a jazzed up dinner party, I let the imagination run wild. A�Cornichons, capers, potato chips, shallots, duck yolk, horseradish, fresh herbs… the world is your tenderloin. A�I’ve even subbed in a gamy Ontario venison loin for the beef!”
Recipe: Classic Beef Tartare
Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut.
- 250g Ontario beef tenderloin or sirloin, hand chopped, kept cold
- 2 Ontario dill pickles, chopped fine
- 2 teaspoons brined capers, drained and rinsed
- 3 teaspoons Kozlik’s dijon mustard
- 4 anchovy filets, finely chopped
- 1 ounce Cognac
- 4 Ontario egg yolks
- 2 tablespoons Ontario shallot, chopped fine
- 2 tablespoons Ontario parsley leaves
- 4 teaspoons Ontario cold-pressed canola oil
- 3 dashes of your favorite hot sauce
- 4 dashes Worcestershire sauce
*Some people put ketchup in their tartare. A�I don’t–if you do, add an ounce.
- Remove any silver skin or sinews from tenderloin and hand chop (I can’t say this enough, you MUST hand chop) the meat into 1 centimeter cubes. Refrigerate.
- In a stainless steal bowl, mix together pickles, anchovies, capers, mustard, shallot, canola oil, cognac, hot sauce and Worcestershire.
- Fold in chilled meat.
- Season well with salt and freshly ground black pepper.
- Divvy up into 4 portions. Press a shallow well into each mound. Rest egg yolk in each well.
- Serve immediately alongside crusty bread, toast or potato chips!
Preparation time: 10 minute(s)
Number of servings (yield): 2
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!