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  • VOL 08, ISSUE 01 • WINTER 2020
Thai-Inspired Steak Tartare

Thai-Inspired Steak Tartare

w/Crisp Soba Noodle Cake

Chef Jeff Merry | Reinhart Boston

Ingredients

  • 8 oz tenderloin steak
  • 1 oz Maggi sauce
  • 1/3 oz whole ginger root, peeled and grated
  • 3/8 oz red onion, diced
  • 2 oz fresh Thai basil, chopped
  • ½ oz sesame oil
  • 1/8 oz black sesame seed
  • 1/8 oz whole sesame seed
  • 3 oz soba noodles

Preparation

  1. Dice tenderloin, place in bowl and refrigerate for 2 hours. Cook soba noodles per instructions, then set aside and cool. Add to the diced tenderloin, Maggi, sesame oil, Thai basil, ginger and onion. Mix and return to refrigerator. Take a hot 6-inch sauté pan and add cooked noodles. Form a pancake in the pan. Once crispy, flip and continue to cook until done. Place on plate and top with molded tartare rolled in black and white sesame seeds.

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