Beef Tartar with Cornichon, Cognac, Dijon and Crispy Capers
For the beef:
-8 ounces filet or hanger steak (trimmed of any excess, hard fat)
For the tartar:
-1 egg yolk
-1 tablespoon minced shallot
-1 teaspoon Dijon mustard
-½ teaspoon lemon juice
-1 teaspoon Cognac
-½ teaspoon soy sauce
-2 dashes Worcestershire
-1 dash hot sauce
-1 teaspoon crispy capers (recipe below)
-freshly ground black pepper, to taste
-kosher salt, to taste
For serving:
-baguette crisps (recipe below)
-olive oil, for drizzling
-Maldon sea salt
Prepare the beef: Use a meat grinder or meat grinder attachment to finely ground the beef. Keep very cold until ready to use.
To make the tartar:
Mix the beef with the tartar ingredients. Taste for seasoning and adjust if necessary.
Serve with toasted baguette crisps. Drizzle with olive oil and top with a pinch of crunchy salt before serving.
For the Crispy Capers:
Drain non-pareil capers and transfer to paper towel-lined trays to dry well. Fry in 350˚F oil until they stop bubbling. Using a spider or slotted spoon to remove from the hot oil. Drain well on a paper towel lined plate. These work great as a salty, crunchy garnish on a variety of dishes.
For the Baguette Crisps:
-baguette, sliced in ¼ inch thick slices on a bias
-olive oil
-kosher salt, to taste
-freshly ground black pepper, to taste
Preheat your oven to 375˚F. Line a baking sheet with parchment paper. Arrange the sliced baguette in a single layer on a baking sheet. Drizzle with olive oil, season with salt and freshly ground pepper. Bake until golden brown on both sides. Allow to cool completely before serving.
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