Steak Tartare

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 25 minutes

Ingredienser

16 ounces top sirloin, cleaned and trimmed

2 teaspoons sherry vinegar

1/2 teaspoon dry mustard

2 large egg yolks

1/4 cup light olive oil

6 tablespoons finely diced shallots

1/4 cup celery leaves, finely chopped and divided

2 tablespoons finely chopped fresh parsley, divided

2 tablespoons small, brined capers, drained and unrinsed

1 teaspoon kosher salt

Vejledning

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 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.

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.

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.