My SteakTartare that might just blow your brains out

Idit said it was one of the best steak tartare she’s had in years, and as a reputable foodie (her, not me), that was music to my ears, enough to share the recipe with Y’all. Much like almost any dish, “the” secret is in fresh and high-quality ingredients. Here goes:

Serving 2-3:

Key ingredients

  • 250 gr (~0.5lb) finely chopped filet mignon
  • 1 avocado, finely diced
  • 1 small shallot, finely chopped
  • My choice of carbs: Freshly baked & chubby (Pita-like) Naan bread

Dressing for the meat

  • 3/4 tbsp Dijon mustard
  • 3/4 tbsp sriracha
  • 1/2 tbsp honey
  • 3/4 tbsp Yuzu sauce (alternate with lemon if not available, but highly recommended)
  • 1 tbsp olive oil
  • 1 egg (don’t break into the dressing! add to the mix before serving!)

Garnish + extra kick

  • 3 finely chopped cornichons (those cute tiny pickles)
  • 1 small yellow pepper (can be spicy but not mandatory – you have enough spiciness, theoretically)
  • Thyme
  • Grated Parmesan cheese

Preparation:

  1. Put the meat in the fridge while preparing the rest, take it out no more than 3 minutes before serving
  2. Add 1 tbsp of lemon extract to the finely chopped avocado, mix up
  3. Take out the meat, mix with dressing, including the egg and chopped onion. Mix well until you get a smooth and consistent texture.
  4. Plate with avocado as a base, add the meat atop the avocado, add coarse salt and freshly ground pepper, sprinkle the garnish and gently place the thyme on top + some olive oil for closure. You can add Parmesan on top for one last enhancement.
  5. Serve with the Naan bread for perfect scooping

Although seemingly complex, this one is actually pretty easy. Try it and let me know how it went. BONAP!

 

P.S Winners’ tip: add light-bodied red wine to guarantee a transcendental experience 🙂