Steak Tartare Recipe
Charleston-based French chef Nico Romo shares an elevated steak tartare recipe for an easily assembled yet sure-to-impress appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Fork
- Pot
- Stove
- Skillet
- Slotted spoon
- Colander
- Toaster
- Spoon
- Paper towel
- Plate
Ingredients
- Pickled cornichons, drained, liquid reserved
- 1 shallot, minced
- 3½ ounces capers, drained, liquid reserved
- ½ cup dijon mustard
- ¼ cup red wine vinegar
- ½ tablespoon salt
- ¼ tablespoon white pepper
- 1½ tablespoons lemon juice
- ½ tablespoon extra virgin olive oil
- 2 cups canola oil
- Cornichon liquid
- Caper liquid
- Lemon juice
- 4 ounces ground steak (tenderloin or teres major, lean cut recommended)
- ½ tablespoon house relish (recipe above)
- 1 tablespoon of dijon vinaigrette (recipe above)
- 1 tablespoon raw egg, beaten
- 1 tablespoon of brine (recipe above)
- 2 slices French bread
- Cream cheese
- Pickled red onion
- 2 to 3 egg yolks, boiled and mashed
- Fried capers
- Chives, chopped
- Black caviar
- Fennel sprig
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