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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Steak Tartare

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Steak Tartare Empty Steak Tartare

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

    Steak Tartare Img94l
    Steak Tartare
    Steak Tartare Rating

    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.






    • 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

    Steak Tartare Wine-pairing-icon-white

    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.
    • Back to top
      Current date/time is Tue 19 Nov 2024, 7:20 pm