Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Steak Tartare

Share

Lobo
Moderator
Moderator

Posts : 18038
Thanked : 883
Join date : 2013-01-12

Steak Tartare

Post by Lobo on Fri 29 Jan 2016, 7:30 pm


Steak Tartare


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8
Traditionally served with toast points, steak tartare is paired with crostini in this recipe. The nutty flavor and toasty crunch of the crostini are a perfect complement to this pungent mustard, olive and caper-laced steak tartare.



  • Printer Friendly Version






  • 138

Ingredients:


  • 1 baguette, sliced crosswise into 1/4-inch-thick slices
  • Extra-virgin olive oil for baking, plus 1/4 cup
  • Salt and freshly ground pepper, to taste
  • 1 New York strip steak, about 1 lb., trimmed of all fat
  • 1 egg yolk
  • 1 Tbs. lemon juice
  • 3 Tbs. Dijon mustard
  • 1/8 tsp. minced garlic
  • 1/2 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. pitted and finely chopped oil-cured or Kalamata olives
  • 1/2 Tbs. coarsely chopped capers
  • 1/2 cup chopped green onion, green portions only


Wine Pairing

This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.

Directions:

Preheat an oven to 350°F. Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer. Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes. Cool to room temperature and store the crostini in an airtight container at room temperature until ready to use.

On a clean work surface, dice the steak into 1/4-inch pieces. Transfer to a mixing bowl and refrigerate.

In another mixing bowl, combine the egg yolk, lemon juice, mustard, garlic, salt and pepper, and whisk to blend. Add the remaining 1/4 cup olive oil in a slow, steady stream, whisking constantly until smooth and blended.

Add the dressing to the steak along with the parsley, olives, capers and green onion. Toss gently to mix, and season with salt and pepper. On a chilled serving platter, spoon half of the steak tartare into a small mound, arrange the crostini alongside the tartare and serve; keep the remaining steak tartare refrigerated and replenish as needed.
Williams-Sonoma Kitchen.

    Current date/time is Fri 09 Dec 2016, 11:18 am