RECIPE FOR STEAK TARTARE RECIPES
STEAK TARTARE RECIPE | ALTON BROWN - FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 30 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
STEAK TARTARE | SAVOY GRILL RECIPE | GORDON RAMSAY RESTA…
More about "recipe for steak tartare recipes"
TUNA TARTARE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 30 minutes
Category appetizer
Cuisine american
Reviews 4.6
Total Time 1 hours 30 minutes
Category appetizer
Cuisine american
- Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
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TUNA TARTARE - JAMIE OLIVER
This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving
- If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
- Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
- This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
- At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!
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TUNA TARTARE - JAMIE OLIVER
This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving
- If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
- Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
- This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
- At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!
See details
FISH FINGERS, CHIPS AND EASY TARTARE SAUCE | FISH RECIPES ...
This is fun and easy to make with the kids. Switch up the fish depending on what's in season – you can ask your fishmonger for advice, if you like.
From jamieoliver.com
Calories 750 calories per serving
From jamieoliver.com
Calories 750 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
- Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
- Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
- Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
- Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
- Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
- Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
- Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
- Plate up the fish and wedges, with the tartare sauce on the side – delicious served with steamed seasonal greens and an extra squeeze of lemon.
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TUNA TARTARE RECIPE WITH SESAME | WILLIAMS SONOMA
<p>Tuna tartare is a dish made with raw tuna cut into small pieces or cubes that are usually served in a bowl. The Asian flavors of ginger, soy, chile and lime juice are added to highlight the clean, silky taste of the tuna, and a scattering of sesame seeds delivers a nice crunch. This recipe can also be made with avocado.</p> <p>Traditionally, tartare was made with beef. However, using fish instead has become a very popular choice. While this dish uses raw fish, it is safe to eat when prepared correctly. Go to a fish market that carries sushi-grade tuna and work quickly when you are cutting the fish.</p>
From williams-sonoma.com
Reviews 5
Total Time 25 minutes
From williams-sonoma.com
Reviews 5
Total Time 25 minutes
- Adapted from Williams-Sonoma <i>Two in the Kitchen</i>, by Christie Dufault & Jordan Mackay (Weldon Owen, 2012).
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Spicy Indonesian flavours of chilli and coconut with a rich peanut-ty sauce with chicken tenderloins creates a tasty weeknight meal for the family.
From womensweeklyfood.com.au
Total Time 30 minutes
Category Midweek Dinner, Workday lunches
Cuisine Asian
From womensweeklyfood.com.au
Total Time 30 minutes
Category Midweek Dinner, Workday lunches
Cuisine Asian
- Add peanut butter, coconut milk, sauce, honey and carrot; stir-fry until chicken is cooked and carrot is tender. Remove from heat; stir in coriander, season to taste. Serve sprinkled with nuts and green onion.
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With an easy biscuit base and a smooth and creamy citrus filling, this beautiful cheesecake recipe is one you'll want to make again and again.
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Category Dessert
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Total Time 20 minutes
Category Dessert
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The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today …
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Jul 09, 2021 · The Best Beef Tartare Recipe. Our classic European-style Steak Tartare recipe is made with good-quality beef filet, shallots, capers, and raw egg yolk to create a silky texture.The egg …
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Steak tartare is a classic dish of Burgundy, so a Burgundian Pinot Noir is naturally a good wine choice. This one is inexpensive, simple, but pleasantly lively, with lovely flavors of cherry and raspberry. A peppery note will resonate with the tartare …
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From chowhound.com
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CLASSIC STEAK TARTARE - RICARDO
Ricardo's Recipe : Classic Steak Tartare. Dressing. 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) whole-grain mustard; 1 tbsp (15 ml) red wine vinegar
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From ricardocuisine.com
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STEAK TARTARE - WIKIPEDIA
Steak tartare is a dish of raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste.It is often served with a raw egg yolk on top. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte, and the Korean yukhoe.. The name tartare …
From en.m.wikipedia.org
From en.m.wikipedia.org
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Feb 11, 2022 · For her Steak Tartare with Smoked Oyster Aioli, 2018 Best New Chef Kate Williams uses tender beef scraps rescued from butchering rib eyes. Dark green leek tops, often discarded, …
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Apr 26, 2021 · To make this steak tartare, you’ll need both flatiron steak and boneless rib eye. Freeze the beef until it’s just firm (about 15 minutes) before you dice. 12 of 20
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May 03, 2021 · The perfect Tuna Steak is seared on the outside and deliciously rare on the inside. Cooked in 2 1/2 minutes flat, it’s also possibly the fastest fish recipe ever!. I’m serving this tuna with a vibrant and fresh Sauce Vierge, a light French sauce that’s a modern classic for all the right reasons. Healthy, quick and easy, this Tuna Steak …
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Feb 01, 2019 · Outside of the Dairy State, you can still find a cannibal sandwich, though it’s most likely going to be called steak tartare. This dish is usually served on rye bread with onions, capers, …
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Dec 02, 2015 · The perfect sauce for a fish sandwich! This tartar sauce is perfect for fried fish!You may want to your own homemade filet o’ fish at home. All you need is a fried fish fillet, a hamburger …
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