Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.
Fancy Appetizer (It's Easier Than You Think)
Looking for something different to serve those special guests? Tired of serving the same old appetizers? Then look no further.
Steak tartare is an easy-to-prepare appetizer that adds some real wow to an evening with friends. And while some folks prefer their tartare to be really spicy, this particular recipe is a relatively low-heat one that you can adapt to suit your own taste by adding Tabasco or another hot sauce.
Since there is no actual cooking involved, the preparation time is mostly in the hand-chopping of the beef. If you have all of the ingredients on hand, you can serve this wonderful tartare in about 30 minutes.
Ready? Let's get cooking...
|Prep time||Ready in||Yields|
6–8 servings (roughly 2 to 2.5 oz/servings)
- 1 pound fresh tenderloin
- 1 egg
- 1/4 cup olive oil
- 2 anchovy fillets, mashed
- 2 cloves garlic, minced
- 1 tablespoon capers, drained and chopped
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/3 cup shallots, minced
- 1 1/2 teaspoons orange rind, grated
- Place a large mixing bowl in the freezer to chill it completely while you are busy chopping the beef.
- Hand-chop the beef into very small bits. This is easier if you slice it into thin steaks first. The individual bits should be about the size of a bean or pea. Remove the chopped beef from your cutting board and place it in a bowl. Refrigerate it while you are making the dressing.
- Remove the mixing bowl you placed in the freezer earlier. Break the raw egg into the bowl and whisk the egg until it is frothy. Drizzle in the olive oil in a slow, steady stream while continuing to whisk the egg. You will find that the mixture starts to resemble salad dressing and thickens as it emulsifies.
- In a separate bowl, mash the anchovy fillets into a paste with the back of a fork. Add the minced garlic and mash it into the anchovy paste. Then do the same with the chopped capers until it is all nicely integrated into a paste.
- Now, whisk all of the ingredients, one at a time, into the egg mixture, starting with the paste, the mustards and Worcestershire sauce, adding the shallots and orange rind last. Pour the dressing into the chopped beef and mix until it is all well blended. Add salt and freshly ground pepper to taste.
- Spoon into a nice serving dish. Garnish with chopped parsley (optional). Serve with thinly sliced baguette.
Tips and a Word of Caution
This is truly a fabulous dish and your guests will be amazed by this fancy appetizer. A few tips to ensure your dish is a success:
- Don't use ground beef, no matter how fresh it is. It looks awful on a plate and is just plain unappealing. Hand chop only.
- Use the very best beef you can find, either a top sirloin or tenderloin.
- People appreciate being able to customize their own tartare, so have some extra Dijon mustard, a bottle of Tabasco sauce and some lemon wedges on hand.
- Some tartare recipes tell you to break a raw egg on top of the beef and serve it that way. Please don't. It looks terrible and nobody wants to deal with slimy, raw egg.
A word of caution. This dish uses raw egg and raw beef. You should only use very fresh beef from a butcher you know and trust. The egg too should be very fresh and care should be taken in handling the egg, so as to avoid possible contamination from the shell. Make sure your work surfaces and bowls are very clean and keep everything well chilled and work as quickly as you can to preserve freshness.
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© 2016 Kaili Bisson