Steak Tartare Recipe
Blueberry, fermented squash, hominy crisp, horseradish aioli
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Ingredients
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Steak Tartare
Blueberry and Fermented Squash
Hominy Crisp
Horseradish Aioli
Method
Preparation of Steak Tartare
Mix the Tartare
In a bowl, combine the finely chopped beef tenderloin, egg yolk, minced capers, Dijon mustard, Worcestershire sauce, chopped parsley, salt, and black pepper. Mix well to combine.
Blueberry and Fermented Squash
Prepare the Topping
In a small bowl, mix the fresh blueberries, diced fermented squash, olive oil, and a pinch of salt. Set aside.
Hominy Crisp
Make the Crisps
In a pot, combine the drained hominy, cornmeal, water, and salt. Cook over medium heat, stirring constantly until thickened. Spread the mixture onto a parchment-lined baking sheet and let it cool. Once cool, cut into desired shapes and fry in hot oil until golden and crispy.
Horseradish Aioli
Prepare the Aioli
In a bowl, whisk together mayonnaise, grated horseradish, lemon juice, and a pinch of salt until smooth.
Assembly
Plate the Dish
On a plate, form a mound of steak tartare. Top with the blueberry and fermented squash mixture. Serve with hominy crisps on the side and a dollop of horseradish aioli.
