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Dish of 04 Jan 2009
SWISS SPICY STEAK TARTAR
4 servings
It was not the rosti that caught my fancy after a week of Christmas celebration in Zurich, but the amazing steak tartar that was present on every menu. From Thai style to traditional to topped with Parmesan shavings. Delightful! I got this recipe from the chef at the little bistro where we always landed after a night out on the tiles.
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500 gm beef fillet, chilled
1 egg yolk
30 ml (2 tablespoons) hot mustard
15 ml (1 tablespoon) tomato ketchup
30 ml (2 tablespoons) Worcestershire sauce
1 anchovy fillet, minced
60 ml (4 tablespoons) onion, very finely chopped
1 clove of garlic, minced
1 small red chilli, very finely minced
Salt and freshly ground black pepper to taste
15 ml (2 tablespoons) fresh parsley, very finely chopped
15 ml (1 tablespoon) Cognac
aged balsamic vinegar to drizzle
1. Finely mince the beef fillet, either by hand with a chef’s knife or with a mincer.
2. Mix the remaining ingredients, except the aged Balsamic, together a smooth paste. Lightly fold it into the beef and combine well. Taste and adjust the seasoning.
3. Form a mound on a chilled plate and chill before serving. Drizzle with Balsamic vinegar and serve with a basket of warm, buttered toast.
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