Steak Tartare with Black Kampot Pepper
So, not everyone’s into meat and that’s ok, but for the hard-ass carnivores out there, this plate of food is in my top ten. If I’ve got time, I’ll even whip up a little French onion soup as an entree (I’ll get around to posting a recipe for you one day).
This is what you’ll need:
- 2 hard-ass carnivores
- 2 beautiful fillet steaks (around 300g each)
- 1 red onion
- Capers (I use Waitrose ones in brine)
- 2 garlic cloves
- 2 gherkins
- 2 egg yolks
- Worcester sauce
- Apple cider vinegar
- Olive oil
- Hot English mustard
- Stony Groves Pink Himalayan Rock Salt
- Stony Groves Black Kampot Pepper
- Large croutons (ideally from a French stick)
- Butter, loads of butter
This is how it goes together:
Take the steaks out of the packaging and leave on a tray for at least two hours in the fridge, then place in the freezer for between thirty minutes to one hour.
As the meat is freezing, finely cut the red onion and garlic. Roughly cut the capers, gherkins, and parsley. Place everything into a large bowl. Check the steaks every ten minutes. After thirty minutes or so and once ice is about to form on the steaks, they are ready to slice in half and dice into 3-4mm cubes using a sharp cleaver.
Add the diced steak to the bowl. Pour in a tablespoon of olive oil, two or more tablespoons of Worcester sauce (depending on your love of it), a tablespoon of vinegar, and a tablespoon of mustard. Then crack masses of Stony Groves Pink Himalayan Rock Salt and even more Stony Groves Black Kampot Pepper into the mixture. Fold and, voila, you have your very own steak tartare.
To plate, I use a small quiche tin to form the tartare into a circle on the plate. Drop an egg yolk on top of the meat and add croutons on the side - there’s no fuss.
Now you just need to fill your glass, butter the croutons generously, fork tartare onto the croutons, and in the mouth they go. YUM!