The 'Raw Hunger' Steak Tartare
This steak tartare, with its bold, fresh flavors and satisfying texture, evokes the primal instincts of the Parasytes, offering a dish that is both elegant and thrillingly raw. The vibrant ingredients awaken the palate, much like an unexpected awakening.
Directions
- 1
Pat the finely diced beef tenderloin very dry with paper towels to ensure a clean texture, then place it in a chilled medium bowl.
- 2
Add the minced shallot, chopped capers, diced cornichons, and chopped fresh parsley to the bowl with the beef.
- 3
In a small separate bowl, whisk together the Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and kosher salt.
- 4
Pour the seasoned dressing over the beef mixture, then drizzle with the extra virgin olive oil.
- 5
Gently fold all ingredients together with a spatula or your (gloved) hands until just combined, being careful not to overwork the meat, which can make it pasty.
- 6
If using, create a small well in the center of the tartare and carefully place one egg yolk on top of each serving, just before serving.
- 7
Taste a small portion and adjust salt and pepper if necessary, aiming for a balanced, vibrant flavor profile.
- 8
Serve immediately with toasted baguette slices or blinis, allowing guests to mix in the egg yolk if desired.