Ruth Haffly wrote to Dave Drum <=-
Gotta cook to suit yourself.
Which we do. When we get a steak to grill, Steve will split it in half, start my half a few minutes before putting his on the grill. Neither of
us like the shoe leather we grew up with but a rare (for him) to medium (for me), seasoned and grilled just right is so good..........
I don't est much steak these days. Rather hav a good pork chop for the
most part. If I am doing steak I can eat anything from medium down to
almost mooing. As long as it's not tough/chewy and has lots of flavour.
I want to try this at least once before my number is called.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: NYT's Steak Tartare
Categories: Beef, Vegetables
Yield: 2 servings
10 oz Highest-quality beef
- tenderloin; trimmed,
- leaving nothing but dark
- red beef
2 sl Dense, unleavened black
- pumpernickel bread
2 tb Unsalted Irish butter;
- tempered to cool and
- spreadable
4 ts Dijon mustard
2 ts (to 4 ts) Vegemite; to
- taste
1 sm Firm, shiny red onion;
- peeled, thin sliced in
- rings
Coarse salt & fresh ground
- black pepper
2 tb Capers; in brine
1 bn Watercress leaves; stems
- saved for another use
Celery leaves from one
- bunch
6 Sprigs parsley; rough
- chopped
2 tb Worcestershire sauce
2 Egg yolks; raw
+=OR=+
1 Egg yolk; cooked
Place the trimmed beef in the freezer for 20 minutes
while you prep the rest of the ingredients. Meanwhile,
butter the bread, wall to wall, then slather the mustard
evenly among the two buttered slices. Finish each slice
with a healthy schmear of the Vegemite.
In a bowl, toss the red onion slices with a healthy
pinch of salt, allowing the rings to separate, and
soften a bit from the salting. Add the capers with a bit
of their brine and the cress, celery leaves and parsley,
and toss well, making a little salad.
Working quickly, remove the meat from freezer. It will
now be firm and easy to cut. Slice into 1/8" thin
slices. (We often wear doubled-up latex gloves to help
keep the heat from our hands from transferring to the
beef. The warmer the meat, the more difficult to cut
beautifully. Also, this is the occasion for your
sharpest knife.) Shingle the meat slices ever so
slightly, and slice into 1/8" matchsticks.
Turn your cutting board 180 degrees, and cut the
matchsticks into 1/8" tiny dice, resembling the cut
called brunoise.
Transfer your elegantly hand-chopped meat to a glass,
stainless or ceramic bowl, and season with the
Worcestershire sauce, a couple pinches of coarse kosher
salt and a few good grinds of black pepper, and toss
together distributing the seasoning, using a fork.
Distribute the seasoned beef evenly between the two
slices of buttered, seasoned bread, and form into a
patty, more or less, still using the fork. Arrange the
salad over the beef artfully, distributing evenly
between the two portions. Give the whole enterprise a
healthy finishing grind of black pepper.
Nestle each yolk, still in its half shell if using raw,
into the mound, and let each guest turn the yolk out
onto the tartare before eating. If using cooked yolk,
microplane the yolk over the tartare to finish.
by Gabrielle Hamilton
Yield: 2 servings
RECIPE FROM:
https://cooking.nytimes.com
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