Steak Tartare Recipe
parmesan aioli pickled radish & shallot fried capers baguette
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Ingredients
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Steak Tartare
Parmesan Aioli
Pickled Radish and Shallot
Fried Capers
Baguette
Method
Steak Tartare
- 1
Prepare the Beef
Finely chop the beef tenderloin using a sharp knife. Make sure to remove any sinew or fat.
- 2
Mix Ingredients
In a mixing bowl, combine the chopped beef, egg yolk, Dijon mustard, Worcestershire sauce, capers, and parsley. Season with salt and black pepper to taste.
Parmesan Aioli
- 3
Combine Ingredients
In a bowl, mix together mayonnaise, grated parmesan cheese, minced garlic, and lemon juice. Stir until well combined.
- 4
Season
Add salt and black pepper to taste, adjusting the flavor as necessary.
Pickled Radish and Shallot
- 5
- 6
Pickle the Vegetables
Place the sliced radishes and shallots in a jar and pour the warm pickling liquid over them. Let sit for at least 30 minutes before serving.
Fried Capers
- 7
- 8
Fry Capers
Add drained capers to the hot oil and fry until they are crispy and golden brown, about 2-3 minutes. Remove and drain on paper towels.
Baguette
- 9
Prepare Baguette
Slice the baguette into thin pieces. Optionally, lightly toast the slices in a toaster or oven.
