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Chef Ken Frank’s Steak Tartare

Chef Ken Frank’s Steak Tartare

Serves 4

1 Lb Filet Mignon

1 Baguette

2 T Good Olive Oil

1 Clove garlic

Sauce

1 ea Egg yolk

1T finely diced Red Onion

Dash Tabasco sauce

2T Chopped Parsley

1/3 c Canola oil

1 ts Sherry Vinegar

¾ T Dijon

1 ½ T Chopped Capers

Seasoned to taste w/salt and pepper

Pre-heat oven to 425 degrees. Cut 12 slices of baguette on a bias, brush with olive oil and toast in hot oven until light golden brown. Remove from Oven and rub lightly with the clove of garlic. Allow to cool and reserve. Combine all sauce ingredients in a mixing bowl and whisk together. Add canola oil in a thread while whisking to achieve a creamy emulsion. Season with salt and pepper.  At the last minute, chop the meat by hand using a very sharp chefs’ knife. First cut the meat into thin slices, then cross cut those into thin strips, lastly crosscut the strips into a very fine dice. Season lightly with salt and pepper. Combine with the approx 2/3 of the sauce and verify seasoning. Using two large spoons, shape quenelles of the steak tartare and place on top of each crouton. Make a swoosh of remaining sauce on each plate and top with the tartare toasts.