Balthazar’s Steak Tartare
This Recipe Appears In:
Ingredients
yield: 6-8
- 1 1/4 pound filet mignon, very cold
- 1/2 medium onion, minced
- 2 tablespoons capers
- 8 cornichons, cut into small dice
- 2 tablespoons flat-leaf parsley, chopped
- 1 anchovy fillet, minced
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled and minced
- 1/2 teaspoon salt
- White pepper
- 6 tablespoons Tartare Mayonnaise (recipe follows)
- 1 baguette, sliced
- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh-squeezed lemon juice
- 1 teaspoon sherry vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco
- 1/2 teaspoon salt
- 1/2 cup grapeseed oil
- 1/2 cup olive oil
Procedures
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1
Take the beef out of the refrigerator; it should be very cold. Using a very sharp chef’s knife, cut the steak into thin 1/4-inch slices. Stack 3 of the slices and slice lengthwise, every 1/2 inch, holding the stack in place. Then cut across the stack, again every ½ inch, cutting the steak into ½-inch dice. Hold the chopped steak in a bowl set over crushed ice in a larger bowl.
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2
When all of the beef has been chopped, add in the onion, capers, cornichons, parsley, anchovy, oil, garlic, salt, and pepper. Gently mix with a fork until just combined. Add the Tartare Mayonnaise and again mix gently until just combined.
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3
Serve on individual plates with baguette slices alongside.
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4
Tartare Mayonnaise
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5
Put all the ingredients except for the oils in the bowl of food processor. Blend for 30 seconds. With the blade still spinning, drizzle the grapeseed oil in a very slow stream, followed by the olive oil. This should take about 2 minutes. As the mayonnaise forms, the noise from the food processor will become louder, making a slapping sound, as it does with cake batter. Process until the mayonnaise is thick, with a creamy body. Refrigerate, covered, for up to 1 week.
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6
To serve with Steak Tartare, add the following ingredients to the prepared Mayonnaise and whisk to smoothly combine:
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7
1/2 cup ketchup
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8
3 tablespoons Dijon mustard
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9
1 tablespoon Tabasco sauce
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10
1 teaspoon Worcestershire sauce
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11
1/2 teaspoon salt
