holiday essentials: faux beef tartare

How To Make holiday essentials: faux beef tartare

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  1

  PREP/PREPARE
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  2

  I use Wagyu beef, and the freshest of eggs, when making these raw.
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  3

  When you are cutting up the beef, do use a grinder or food processor… do it by hand with a really sharp knife.
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  4

  Gather your Ingredients (mise en place).
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  Chop the filet into a small dice of 1/8-inch (.3cm).
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  Chef’s Tip: Place the filet into the freezer for about 15 – 20 minutes. That will firm it up, and make is easy to chop.
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  Add the chopped beef to a bowl, and combine with the grapeseed oil, shallot, salt and pepper.
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  Place a skillet over medium-high heat, and when the pan heats up, add the beef. Sauté the beef until rare to medium rare, about 60 seconds.
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  Chef’s Tip: This small-diced will cook in a hot pan, double-quick. Plus, it will continue to cook after it is taken off the heat. So, take if off heat, slightly before you think it is ready.
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  Chef’s Note: If you want it cooked more than medium rare, that is up to you.
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  Add a dash or more hot sauce, and Worcestershire, and allow to cool.
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  12

  Take a small saucepan, add some water, and bring to the boil. Remove from the heat, and carefully add the egg yolk.
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  13

  After 30 seconds remove from the hot water, and reserve.
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  14

  PLATE/PRESENT
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  Place the cooled beef in a pretty little mound, and place the egg yolk on top. Add some toasted rustic bread, the pickles, and a smear of brown mustard. Enjoy.
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  16

  Keep the faith, and keep cooking.
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