Dijon Steak Tartare
Recipe by Chef Paul Young, Reinhart Corporate
Steakhouses lend themselves to the complex and steak tartare typically fits that mold. But this version isn't complicated and incorporates a crusty baguette topped with chopped tenderloin and twin quail eggs.
- 2 Each Quail Egg
- 1/8 oz Chive Microgreens
- 1/4 oz Small Red Onion, diced
- 1 Tbsp Dijon Mustard
- 1 Each French Baguette, sliced on a bias
- 1 Tbsp Olive Oil
- 1/2 Tbsp Balsamic Fig Glaze
- 5/8 oz Capers
- 5 oz Beef Tenderloin
- 3-5 Crostinis
- Preheat oven to 350 degrees. Lay the cut baguette on a baking sheet and drizzle with olive oil. Bake for approximately 10 minutes or until toasted. Chop the tenderloin into a very small dice. Set the cut tenderloin into a cold bowl and add the Dijon mustard, red onion and season with salt and pepper.
- Shape into a ring mold so that it stands tall. Top with the two yolks of the quail eggs, and the microgreens. Place the crostinis on one side of the tartare and drizzle with the fig balsamic glaze.
- Servings: 1
- Type: Lunch, Dinner, Entree
- Categories: Recipes, VOL 4 - ISSUE 4 • FALL 2016
- Tags: Beef, Dinner, Entrée, Lunch