Tuesday, June 17, 2008

STEAK TARTARE

Steak Tartar

Hmmmm steak Tartare - one of my new favorites. I know I can get kinda obsessive once I like a dish and with steak Tartare its not any different. First time I tried it was in Spain (with Mr. O) in the fine dining restaurant of El Corte Ingles. They don't have it in the menu but Mr. O knows the restaurant manager and he makes it as a special order for him.

Steak tartare is a meat dish made from finely chopped or ground raw beef preferably sirloin or tenderloin. It is often served with onions, capers, anchovies, cornichons, eggs and seasoning such as Worcestershire sauce and lots and lots of Tabasco.

I only eat steak tartare when I'm abroad since its quite hard to find in restaurants in Manila but I have had the chance to try it in Antonios restaurant Tagaytay and I must say its very very good. I don't know any other place in Manila where they serve it so if anyone knows where I can have this pls do let me know.

I attempted to make my own steak tartare last week at home, so I went to Santis to buy sirloin and they did not have any so I had to use rib eye steak. I removed all the fat and finely chopped the meat manually. Below is the recipe that I used (from Anthony Bourdains website). To be honest the taste was fantastic and everybody enjoyed it. I do plan to try this again with other varieties of ingredients and seasonings such as tuna and salmon tartare.

INGREDIENTS:
Steak Tartare
2 egg yolks
2 tbsp Dijon mustard (28 g)
4 anchovy fillets, finely chopped
2 tsp ketchup (10 g)
1 tsp Worcestershire sauce (5 g)
Tabasco sauce, to taste
Freshly ground black pepper
1/4 cup salad (i.e., corn or soy) oil (56 ml)
1 oz Cognac (28 ml)
1 small onion, freshly and finely chopped
2 oz capers, rinsed (56 g)
2 oz cornichons, finely chopped (56 g)
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped (560 g)
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points

DIRECTIONS:

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco(I added half the bottle), and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.

10 comments:

xpat said...

There's a little Dutch Pub in Ermita called Cafe Juris that does an excellent Tartare. They also do the best Nasi Goreng in town. The Dutch owner runs the place himself and he specializes in Dutch and Dutch-Colonial Indonesian food. Excellent little place with ice cold beer and a good pool table to boot. You may have to bring your own wine but you can smoke (even cigars). They're only open for dinner.

Enjoy!

Patrick Deakin

Miguel said...

Wow thats good news - another place I have to go soon. Would you know the exact address?

xpat said...

Its on M.H. Del Pilar Street, Ermita not far from the new Hyatt Hotel. There's a full-size dairy cow statue out front - can't really miss it. Say hi to Rinus for me and you gotta try their roast beef - it's a roasted tenderloin with a fat rendering from bacon on a bed of the best damn mash potato in town. This is not one of those "stack-em-high" nouvelle cuisine type places. It's comfy, rustic and hearty.

Miguel said...

ok - I really have to try this place soon

Miguel said...

Ill be going there next week (thursday)...I'll let you know how it went

Noel said...

Hey, Miguel.

This sounds delicious and the picture is mouth-watering. You've certainly been busy with your blog lately I see.

Keep it up!

Miguel said...

Thanks Noel. Yes quite busy updating it....hope you enjoy it, Hvae posted 2 more blogs on my recent trip to HK and Macau.

Looking forward to our wine night soon..

thebluefrog said...

Salut Miguel! first, Juris is excellent and good host! But havent been there 4 years! I am happy he is still doing well. he is a good ma, good host, good neighbor, good cook! and never selfish to share his wisdom how to make the recipe properly! :)

xpat said...

BTW guys, Cafe Juris and it's owner/host, Rinus have moved. They are now on Vito Cruz across the road from Sheraton hotel (if you remember Rock-Ola for the 80's, it's the same place) They now go by the name "The Buoy" and have a 15-room boutique hotel as well. Same excellence!
Cheers!
-Patrick

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