In the Kitchen: Steak Tartare

In the kitchen today, we welcome Chef Giulio Medizza from Bellini Providence making Steak Tartare.

Ingredients:

• 1 pound grass-fed beef tenderloin
• 1 pinch Maldon salt
• 1 pinch Colman’s dry mustard
• 2 tsp mayonnaise
• 1 tsp extra virgin olive oil
• 4 quail eggs
• 4 slices of toasted white bread
• Frise’ lettuce for garnish
• Shaved black or white truffle

Directions:

1. Hand chop the beef tenderloin to a medium mince.
2. Place the meat in a bowl, add the mayo, the olive oil, the mustard and the salt, folding each ingredient into the chopped beef one at a time.
3. Place the mix into a 3 inch pastry ring mold.
4. Separate the quail yolk, apply your finger in the middle of the chopped beef to create a small indentation, place the yolk in it.
5. Shave fresh truffle over the steak and serve with white toast and frise’ leaves.