Discover the art of Steak Tartare, meticulously prepared by Executive Chef JP Comte at Noble Restaurant. The dish is a testament to culinary precision, featuring premium beef mixed with finely chopped herbs and spices, offering a taste experience that is both sophisticated and satisfying. Indulge your tastebuds with our exquisite steak tartare, a culinary delight that transcends ordinary dining.
Steak Tartare
Serves 4 people
Ingredients:
400 g AAA striploin steak or tenderloin
60 ml Shallots, diced small
60 ml Gherkins, diced small
40 ml Capers, finely diced
50 ml Grainy mustard
50 ml Chives, finely diced
30 ml Extra virgin olive oil
15 ml Kosher salt
Worcestershire sauce, to taste
Tabasco hot sauce, to taste
Garnish:
4 Egg yolk
pinch Maldon sea salt
Potato chips, Ruffles plain or Lays wavy (or your favorite)
Method:
- Clean any sinew and fat from the steaks.
- Reserve the fat and sinew and render down for tallow if you would like some.
- Slice beef with the grain into long flat pieces. Line up pieces and cut into thin strips.
- Pack the thinly cut strips of beef and then cut into small cubed dice. Reserve in metal bowl and place in fridge for one hour.
- Combine shallots, gherkins, capers, chives, mustard and olive oil. Mix well with fork.
- Add to cut beef and mix well. Add salt, Tabasco and Worcestershire sauce to taste. Place in fridge for 30 minutes.
- For garnish, crack whole eggs into a small bowl and remove the yolks from the whites. Set aside.
- When ready to assemble, gather 4 medium sized plates.
- Weigh out approximately 90 grams (3 ounces) of meat for each plate. With a spoon put a small divot in the middle and place the egg yolk.
- Sprinkle with Maldon sea salt and serve with your favorite potato chips.
Tip:
If you are feeling extra fancy you can grate fresh parmesan cheese or fresh horseradish.
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