In the The Black Swan Kitchen with Chef Bryan Chong: Steak Tartare Recipe
PUBLISHED December 4th, 2015 04:00 am | UPDATED June 15th, 2020 09:26 pm
Tender, juicy, and oh-so-beefy, there’s nothing like having a delicious steak tartare to kick off a massive feast. And as far as French cuisine goes, it’s also one of the easiest dishes to make in the comfort of your home.
When we heard that The Black Swan was changing the recipe of their delicious steak tartare, we hotfooted over to see how Executive Chef Bryan Chong does it even better this time.
Ingredients:
- 80g beef tenderloin
- 5g chopped pickled pearl onion
- 4g chopped capers
- 5g chopped gherkins
- 5g chopped banana shallots
- 2g chopped chives
- 30g ketchup
- 2g Worcestershire sauce
- 2g of Tabasco
- 10g of extra virgin olive oil
- 10g of lemon juice
- 10g of Dijon mustard
- 50g of Kim Goma (Japanese Roasted Sesame Dressing)
- 1 raw egg yolk
Method
Chop the raw beef tenderloin into tiny marbled pieces. Make sure that the beef is fresh and red in colour as contaminated meat contains dangerous bacteria and parasites. We recommend making each individual cube half the size of your pinky’s fingernail.
Include the pickled pearl onion, capers, gherkins, banana shallots, chives, ketchup, Worcestershire sauce, tabasco, extra virgin olive oil, lemon juice, dijon mustard, and diced beef into a mixing bowl. Mix everything together till even.
Serve
Assemble the seasoned beef neatly on a plate. Top the tartare with the raw egg yolk and place crisps of your choice around the edges – and voila!
