The Meat Lover’s Dream
Choice of Meat:
500g of either Fresh Filet Mignon, Inside Round Steak or Flank Steak
(I’ve tried all three and they’re all succulent, follow your gut).
2 tbsp of Chopped Capers
4 chopped Sprigs of Chives
1 chopped Sprig of Green Onion
1/2 cup of Crumbled Wasabi Peas (optional, but it gives a nice crunch with a little bit of a kick, I loved it)
2 tbsp of Soy Sauce
1 tbsp of Sesame Oil
2 tbsp of Fresh Finely Grated Ginger
1 tsp of Sambal Oelek (red pepper paste) **Can be replaced by Sriracha sauce**
1 chopped Garlic Clove
1 Quail Egg Yolk (per tartare)
Add Mayo to texture preference
Add Salt to taste
5-10 Crusty bread slices (about 5 to 10 mm thick)
1 tbsp Sesame Oil
1 tbsp Honey
1 tsp Salt Flakes
- Preheat your oven to 400 degrees Fahrenheit.
- Dice your piece of meat in small cubes. I usually start by cutting slices width wise. Then I cut fine slices lengthwise. Then I cut those fines slices together so they’ll form little cubes and the smaller they are, the more tender every bite will be.
- Add all the ingredients mentioned above except for the crumbled wasabi peas and the quail egg.
- Mix all the ingredients with the diced meat and cover with plastic film to let all the flavors marinate into the meat.
- While the tartare is marinating in your fridge, cut 5 to 10 slices of crusty bread to make your croutons.
- In a separate bowl whisk the sesame oil and the honey.
- Spread the mixture on your crouton slices with a cooking brush.
- Place your croutons on a cooking sheet and place them into the oven until they get golden brown.
- Take your croutons out of the oven and add a pinch of salt flakes on each one of them
- Take your tartare out of the fridge and add the crumbled wasabi peas into it.
- Mold your steak tartare on a plate and add the quail egg yolk on top.
- You can add some sprigs of chives on top to impress your guests. Don’t forget that you eat a plate with your eyes before tasting it! Presentation is just as important as taste!
- Display your croutons at leisure
- Don’t forget that you’re the chef tonight after all and the Chef is always right!
This tartare may cause any meat lover to enter a temporary comatose state of pure ecstasy.