Steak Tartare Recipe
Roasted garlic, sherry mushrooms escargot baked in flaky pastry; Add butter poached lobster +24
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Ingredients
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Steak Tartare, Roasted Garlic, Sherry Mushrooms, and Escargot in Puff Pastry
Butter-Poached Lobster Add-On (optional)
Method
Appetizers
- 1
Prepare the Steak Tartare base
Line a chilled plate or ring mold. Finely mince the beef by hand or pass once through a grinder. In a chilled bowl, whisk together the egg yolks, Dijon mustard, Worcestershire, and olive oil. Fold in the minced beef, capers, cornichons, salt, pepper, and chopped parsley. Stir until just combined. Chill a small portion for plating and reserve the rest for molds.
- 2
- 3
Sherry mushrooms
In a skillet, heat 1 tablespoon olive oil over medium-high. Add mushrooms and sauté until browned and any liquid evaporates. Deglaze with sherry and simmer until the liquid reduces to a glaze. Season with salt and pepper. Keep warm.
- 4
Escargot in puff pastry
Preheat oven to 400°F (200°C). In a small pan, melt butter; add minced garlic and 1 tablespoon chopped parsley; cook 1-2 minutes. Toss escargots with herb butter. Roll puff pastry sheet and cut into squares big enough to wrap or surround escargots. Place in pastry cups or wrapped, seal edges. Brush with egg wash. Bake 12-15 minutes until pastry is puffed and golden.
- 5
- 6
Plate and finish
Spoon the steak tartare onto prepared plates, forming neat quenelles or disks. Create a smear or small bed of roasted garlic paste on the plate. Arrange the escargot pastries around. Place the sherry mushrooms in a small quenelle or on the side. If lobster is ordered, arrange alongside. Garnish with parsley and serve immediately.
Butter-Poached Lobster Add-On (optional)
- 7
To prepare the lobster add-on separately, in a small pan melt 4 tablespoons unsalted butter over low heat. Gently poach lobster tails for 3-5 minutes until opaque. Finish with lemon juice and parsley. Serve alongside the tartare and pastries.
