Steak Tartare Recipe Alton Brown

Steak Tartare Recipe Alton Brown Food Network

WEBSep 10, 2019 · Cut the steak into 1-inch cubes and park in the freezer for 10 minutes. Whisk the vinegar, dry mustard and egg yolks together in a …

Rating: 5/5(29)
1. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
3. Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
4. With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

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Tender Steak Tartare Recipe I'd Rather Be A Chef

WEBJun 12, 2019 · QUICK COOKING TIP: The best way to be able to nicely chop your beef is to follow these simple steps: Rinse the beef and pat it …

1. The best way to prepare the beef is for it to be very cold, but not frozen. This allows us to slice the beef evenly for a uniform dice. My suggestion is to add the beef to the freezer 30 minutes to 1 hour before use (depending on how cold your freezer is set).
2. When the beef is chilled slice against the grain approx 1/2 cm thickness. Julienne the slices to 1/2 cm thickness again. Lastly, make your perfect 1/2cm cubes by dicing the julienned slices.
3. Add the beef to a ring mould (only for presentation) or you can add to a bowl or a plate. Make an indentation on the top of the diced beef with the back of a spoon. Add the egg yolk.
4. Pierce the egg yolk and mix well. Add in the remaining ingredients between the two dishes. Remember to taste as you are adding ingredients, particularly the salt!

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