We love steak tartare and order it whenever we find it on the menu.

We tried to make it at home once, slicing the beef into a brunoise. It was not successful (our knife skills not a particular talent).

We ‘collect’ photos of creative steak tartare

This one from chef New York Chef David Shim, of Michelin-starred Cote, Korean steakhouse.

His tongue-in-cheek name for the dish: Steak & Eggs, pays homage to both the hen’s egg and the caviar eggs.

The recipe is part of a dish swap that saw eight restaurants in New York City and Los Angeles swap their favorite creations, bringing a taste of their signature dishes to the opposite coast.

The series also supports Relief Opportunities for all Restaurants (ROAR), an organization providing direct assistance to restaurant workers, the charity partner of San Pellegrino’s (S. Pellegrino) “Destination Dining Series: An East Coast, West Coast Signature Dish Swap.”


If your budget doesn’t allow for sturgeon caviar, use any of the affordable caviars, from salmon to trout to __.

You will have to brunoise the beef. You need good knife skills for this.

If you need to brush up, here’s a video on how to brunoise. Remember to sharpen your knives!

Ingredients For The Steak Tartare (Per Serving)

  • 17g beef tenderloin, trimmed and brunoise
  • 1.5tsp extra virgin olive oil
  • 10 g caviar
  • Salt and black pepper to taste
  • 1 tsp chives (finely chopped)
  • Ice
    Ingredients For The Toast (Per Serving)

  • 1 loaf of brioche or milk bread
  • Butter, room temperature
    Ingredients Per Serving


    Preparation For The Steak Tartare

    1. PREPARE two small mixing bowls of similar size: one to mix the steak and one bowl to hold ice water. Have one mixing bowl filled with half ice and half water to make a proper ice bath. Put the empty mixing bowl on the ice bath.

    2. BRUNOISE the tenderloin (here’s a video on how to brunoise) and put it in the mixing bowl and coat it with extra virgin olive oil. Season to taste with salt and black pepper. Place a 1.75-inch diameter ring mould/cutter into the serving bowl and fill it with the seasoned tenderloin. While filling the mould, gently press the meat down to make a firm and even base. Just like a hockey puck.
    3. Sprinkle finely-cut chives on top of the meat. Now take the mould out.
    4. Quenelle the caviar and place it on top of the tartare.

    For the toast
    1. Preheat the oven to 375F on the convection baking setting.
    2. Get a fresh loaf of milk bread or brioche and slice it into 1/2inch slices. Cut the sliced bread into smaller sticks, 3/4-inch width x 3-inch length.
    3. Prepare a sheet tray with parchment paper and place the bread sticks on it. You can temper the butter for a smoother spread (it should be like mayonnaise consistency). Spread ½ tbsp spoon of butter on each side of the bread and toast it in a 375F oven until it becomes golden brown. You will need 2 pieces each of toast to complement the dish.


    While tartare was a beef dish for

    > Carrot Tartare
    > Easy Tuna & Steak Tartare Recipes

    > Lobster With Beet Tartare

    > Strawberry Beet Tartare

    > Surf & Turf: Raw Scallops & Steak Tartare

    The post RECIPE: Luscious Steak Tartare first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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