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Steak Tartare Allez Retour

1 12 lbs filet of beef (mignon only)
3 small white onions, finely chopped
2 garlic cloves, finely chopped
14 bunch Italian parsley (leaves only)
14 bunch watercress (leaves only)
14 bunch cilantro (leaves only)
salt & fresh ground pepper, to taste
2 dashesof Tabasco sauce
1 dash Worcestershire sauce
fleur de sel sea salt, to taste
34 lb white mushroom, peeled
1 garlic clove, peeled & crushed
12 bunch watercress (leaves only)
12 bunch Italian parsley (leaves only)
12 cup extra virgin olive oil
12 cup extra virgin olive oil
3 tablespoons aged red wine vinegar
14 bunch watercress
14 bunch Italian parsley
14 bunch tarragon
14 bunch chives
14 bunch cilantro
14 bunch chervil


Preparation:. Prepare the filet by completely removing all fat and white filaments from the meat. Emance (slice) the filet very finely both ways. Clean all of the herbs by immersing in a large amount of water. Once clean, thoroughly dry, and separate and mix the herb leaves for the coulis, salad and seasoning for the tartare, reserve covered with damp paper towels until needed. Peel the mushrooms and slice the mushrooms emance (slice), reserve. Prepare the filet by mixing well the filet of beef, onions, garlic, watercress, parsley, cilantro, salt, ground pepper, extra virgin olive oil to taste,Tabasco and Worcestershire sauce. Divide mixture in 4 and place in separate 2 1/2 metallic forms about 2 1/2 high, compressing well and refrigerate for at least 30 minutes. For the coulis:. Saute the mushrooms, garlic over a hot fire with a little olive oil. Blanch the watercress and parsley, after several minutes, remove to iced water to stop the cooking and preserve the rich color. Thoroughly dry the blanched herbs and add, together with the sauteed mushrooms, garlic, salt and pepper, to a mixer and blend adding olive oil to the desired consistency. Correct the seasoning and pass through a chinois (strainer). Reserve. To assemble:. Prepare the vinaigrette, by mixing the olive oil and vinegar and lightly tossing with the herb salad. Add salt and pepper to taste. Set a non-stick saute pan over high heat and quickly saute (10 seconds) the meat after removing from the metallic forms to lightly color, turn and color the tops (10 seconds), insuring that the middle is raw. Set a ladle of the coulis in the middle of each plate. Top the coulis with a portion of the tartare adding the herb salad on the tartare. Sprinkle a pinch of the fleur de sel. Decorate the plate as desired and serve. You can also prepare the recipe as per the above but omit sauteing the tartare.

Source: www.food.com