Classic Steak Tartare | PC.ca

Classic Steak Tartare

Steak tartare surrounded with small slices of toasted baguette.  Served on a small plate

PC Black Label Herbes De Provence Prepared Mustard

Classic Steak Tartare

Make an impression serving this classic gourmet appetizer to your most gastronomically enthusiastic...

Make an impression serving this classic gourmet appetizer to your most gastronomically enthusiastic of guests. Made with minced fresh beef tenderloin, the bold flavours of capers, parsley and anchovies, and enhanced with our zesty French herb-infused Dijon-style mustard.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: French
  • Season: Summer
  • Course: Appetizer
  • Main Ingredient: Beef Tenderloin
  • Calories

    280 cal

  • Total Fat

    12 g

  • Sodium

    600 mg

  • Total Carbohydrate

    24 g

  • Dietary Fiber

    2 g

  • Protein

    18 g

Classic Steak Tartare

Steak tartare surrounded with small slices of toasted baguette.  Served on a small plate

PC Black Label Herbes De Provence Prepared Mustard

  • Calories

    280 cal

  • Total Fat

    12 g

  • Sodium

    600 mg

  • Total Carbohydrate

    24 g

  • Dietary Fiber

    2 g

  • Protein

    18 g

How to make

Ingredients

  • 1 lb (500 g)

    Centre cut beef tenderloin, trimmed
  • 2

    Egg yolks
  • 4

    Anchovy fillets
  • 1/3 cup (75 mL)

    Drained capers
  • 1/3 cup (75 mL)

    Drained cornichons
  • 2 tbsp (25 mL)

    Ketchup
  • 2 tsp (10 mL)

    Worcestershire sauce
  • 2 tbsp (25 mL)

    PC®Black Label Herbes De Provence Prepared Mustard
  • 1 tsp (5 mL)

    Hot sauce
  • 1/4 cup (50 mL)

    Canola oil
  • 1/2 cup (125 mL)

    Finely minced white onion
  • 1/4 cup (50 mL)

    Finely minced fresh Italian parsley
  • 1/2 tsp (2 mL)

    Cracked black pepper
  • 1

    PC®French Baguette, cut in 1/4-inch (5 mm) slices

How to make

  • Step 1

    Preheat oven to 375°F (190°C). Place 8 salad plates in the refrigerator to chill. Place tenderloin in freezer for 30 minutes.

  • Step 2

    Using clean knife and cutting board, cut tenderloin into very thin slices. Cut each slice into thin strips, and then mince into a very small dice. Once all tenderloin has been chopped, transfer to a bowl; cover with plastic wrap and refrigerate until ready to use.

  • Step 3

    In food processor, combine egg yolks, anchovies, capers, cornichons, mustard, ketchup, Worcestershire and hot sauce; pulse until finely chopped. While machine is still running, slowly add oil through feed tube until well combined to create a mayonnaise. Transfer to medium bowl; fold in onion, parsley and pepper.

  • Step 4

    Meanwhile, arrange baguette slices on baking sheet. Bake in centre of oven for 10 to 12 minutes or until dried and lightly toasted.

  • Step 5

    Remove chilled beef tenderloin from refrigerator; fold into mayonnaise until well combined. Remove chilled plates from refrigerator. Place a small mound of tartare in the centre of each plate; divide toasts and arrange on plates.

  • Step 6

    Remove chilled plates from refrigerator. Place a small mound of tartare in the centre of each plate; divide toasts and arrange on plates.

Similar recipes