EATING OUT
Cook a classic: Steak tartare Verre by Gordon Ramsay head chef Nick Alvis explains how to make a classic steak tartare in the first of our cook a classic series INGREDIENTS:
PART ONE 250g good quality beef fillet finely chopped/minced (use the less fatty cuts, such as tenderloin) 25g finely chopped shallot rinsed under cold water 25g finely chopped cornichon (gherkin) 15g finely chopped baby capers rinsed under cold water 10g chopped truffle (optional) 10g chopped parsley 10g chopped chive Table salt to taste PART TWO Table salt 10g Dijon mustard Two egg yolks Truffle oil (to taste) Tabasco (to taste) Worcestershire sauce (to taste)
METHOD:
PART ONE When preparing your ingredients, it’s vital that everything is finely chopped. You want your tartare to be well balanced without having a big crunch of cornichon, for example, or a chewy chunk of beef. Also ensure that your capers and shallot are rinsed, otherwise their individual flavours are too strong. Mix the ingredients together and season with a little salt, tasting to ensure a nicely seasoned mix which is not too salty. PART TWO Put the yolks into a round bottomed mixing bowl, whisk in the mustard and a tiny pinch of salt (this will enable the salt to dissolve, so you don’t have grains in your finished tartare) and start to add a few drops of Tabasco, truffle oil and Worcestershire sauce to create a nice emulsion. Be careful not to be heavy handed with the last three ingredients – you can always add a little more. Finally add the emulsion slowly to the beef mixture and gently fold together until you have a moist but not wet mixture. Check the seasoning and serve with toasted rye bread or chunky chips.
TWITTER RECIPE Cooking couldn’t be simpler with our monthly recipe in 140 characters GREEN PEA AND MINT VELOUTE Boil water/thaw peas/strain. Sear onion w/butter. Add garlic/thyme/chicken stock. Cook 4 min. Add cream, mint/spinach, blend, sieve, season. Alexandre Pernetta, chef de cuisine, Bord Eau Shangri-La, Qaryat Al Beri, Between The Bridges, Abu Dhabi, 6.30pm to 11.30pm. Tel: (02) 5098777. shangri-la.com Follow us at @WhatsOnDubai and @WhatsOnAbuDhabi
OCTOBER 2011 WHAT’S ON 63