{"id":6793,"date":"2014-10-08T20:00:17","date_gmt":"2014-10-08T19:00:17","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6793"},"modified":"2014-09-19T16:40:29","modified_gmt":"2014-09-19T15:40:29","slug":"james-whelan-butchers-steak-tartare","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6793\/james-whelan-butchers-steak-tartare\/","title":{"rendered":"James Whelan Butchers: Steak Tartare"},"content":{"rendered":"

\"steak<\/a>Some people use fillet, others striploin. Sirloin works too. The meat you use must be of excellent quality; you have to have absolute trust in your butcher. It\u2019s important to hand-chop the meat with your sharpest knife, and taste the mixture as you go along, tweaking until you have the balance just right. We prefer the raw egg mixed in rather than perched on top. Even if you think you couldn\u2019t bring yourself to eat raw meat, you really should try this just once. You might just be converted.<\/p>\n

Steak tartare – Printer Friendly Download<\/a><\/strong><\/p>\n

Ingredients<\/h2>\n
    \n
  • 2 organic egg yolks<\/span><\/li>\n
  • 2 tablespoons Dijon mustard<\/span><\/li>\n
  • 4 anchovy filets, finely chopped<\/span><\/li>\n
  • 2 teaspoons tomato ketchup<\/span><\/li>\n
  • 1 teaspoon Worcestershire sauce<\/span><\/li>\n
  • Tabasco sauce, to taste<\/span><\/li>\n
  • freshly ground black pepper<\/span><\/li>\n
  • 50 ml extra virgin olive oil or Irish<\/span><\/li>\n
  • rapeseed oil<\/span><\/li>\n
  • 30 ml brandy<\/span><\/li>\n
  • 1 small shallot, finely chopped<\/span><\/li>\n
  • 50 g capers, rinsed<\/span><\/li>\n
  • 50 g cornichons, finely chopped<\/span><\/li>\n
  • 2 tablespoons flat-leaf parsley, finely chopped<\/span><\/li>\n
  • 500 g striploin steak, finely chopped<\/span><\/li>\n
  • 4 slices good white bread, toasted and\u00a0<\/span>quartered<\/span><\/li>\n<\/ul>\n
    Serves 4<\/div>\n
    <\/div>\n

    To Cook<\/h2>\n

    Place the egg yolks in a large stainless steel bowl and add the mustard and anchovies. Mix well,\u00a0then add the ketchup, Worcestershire sauce, Tabasco and pepper, and mix well again.\u00a0Slowly whisk in the oil, then add the brandy and mix again. Fold in the shallot, capers,
    \ncornichons and parsley. Add the chopped meat to the bowl and mix well.\u00a0Divide the meat evenly among four chilled dinner plates, forming it into a disc on each plate.\u00a0You can use a ring mould if you have one, but it\u2019s not essential.\u00a0Serve with the toasted bread. Skinny chips (see the recipe on page 000) are the classic\u00a0accompaniment.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Some people use fillet, others striploin. Sirloin works too. The meat you use must be of excellent quality; you have to have absolute trust in your butcher. It\u2019s important to hand-chop the meat with your sharpest knife, and taste the mixture as you go along, tweaking until you have the balance just right. We prefer […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[566,809,772,145,48,47,687,808,807,793,607],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n