Chef Kai Salimäki
Chef Jorel Zielke
Sirloin Beef Tartare
“I’m a huge fan of my 10¾-inch MAC chef’s knife. This multipurpose knife is modeled after the standard French chef’s knife,” says Zielke.
335 g AAA beef sirloin 2 Tbs (30 mL) grainy mustard cup minced shallots Tbs minced gherkins 2 Tbs cup finely chopped parsley Worcestershire sauce to taste Hot sauce to taste Cold pressed canola oil to taste 1 egg yolk, in tact with all whites removed Pinch of fresh grated horseradish Salt and pepper
Brasserie Kensington and Winebar
You simply can’t do your best without your equipment at its best “I can’t emphasize enough the importance of respecting your tools by keeping them clean and properly functioning, to avoid safety issues. You simply can’t do your best without your equipment at its best.” “A sharp knife is key when dicing raw meat, like in my recipe below,” he continues. “Keep in mind that it’s not firm like an onion or a stick of celery. Meat shifts and moves as you prepare it, so it’s important to slow down and take your time when preparing a dish like tartare.” Chef Jorel Zielke
Serves 2
1. Finely dice the sirloin, removing
any connective tissue or silver-skin. Do not trim off the fat. Pass over the meat several times with your knife.
2. Mix in mustard, shallots, gherkins, parsley, Worcestershire, hot sauce, oil and salt and pepper.
3. Note: All garnish measurements are suggestions, as tartares vary to personal taste. Add enough oil to moisten dish, but be careful not to oversaturate.
4. Top tartare with raw egg yolk and freshly grated horseradish.
5. Serve with anything you can pick
it up with, such as crostini, crackers, fresh bread, fresh heirloom tomato or crisp lettuce. 14
Chef Kai Salimäki The Block
Chef Salimäki is all about a great multipurpose knife. “I love the Masakage Kumo Petty 150 mm knife. It’s ideal for numerous tasks in the kitchen, but I especially love it for chopping fine herbs. It’s lightweight, and has a remarkably sharp edge that has chives bouncing from under it in perfect uniform circles,” he explains. The Petty knife is ideal for smaller jobs such as slicing shallots, cutting herbs, and boning smaller proteins. And because of its size, it’s also a great alternative for those who feel uncomfortable wielding a larger, heavier chef’s knife. “I would recommend this knife for the home cook as it can replace many utility knives people seem to collect in drawers. And of course, most importantly, I recommend proper love, attention and care, to ensure you keep this tool functioning for a very long time.”