Recipe of the Week: Steak tartare

Chef and Palestine on a Plate app creator Joudie Kalla shares a recipe for steak tartare that she was introduced to at the Hotel De Vigny in Paris

I used to live in Paris in my twenties and my dad used to take me to a fantastic little hotel called Hotel De Vigny for steak tartare. It was sensational and I managed to persuade the chef to give me his recipe. Make it using the best fillet of beef you can find as you will be eating it raw. This dish gives me both a taste of France and wonderful memories and I truly hope you enjoy it also.

Ingredients:

150g fillet of beef per person.

2 tablespoons of mayonnaise.

1 tablespoon of tomato ketchup.

1 shallot, diced.

1 egg yolk.

1 teaspoon mustard (Dijon).

Tabasco to taste.

Salt and cracked black pepper.

10 cornichons.

A small handful of rinsed capers, chopped.

A handful of parsley, chopped.

Method:

– Dice the meat and set aside.

– Dice the capers, cornichons and parsley and set in a bowl.

– Add the ketchup, mayonnaise and mustard and mix.

– Add the chopped parsley, meat and a little cracked black pepper.

– Check if you need to add a little salt but you may not need to as the capers are quite salty even when rinsed.

– Depending on taste, add Tabasco. I add a lot as I love the heat in combination with the sweet fillet of beef.

– Add the egg yolk and mix. Check whether any further seasoning is required as this is a recipe that is very much about individual taste.

– Place a ring on your plate and scoop the tartare mix into it. Remove the ring to leave a perfectly formed round.

– Serve with French fries.

This is the perfect dish for a summer’s day and ideal to share on a terrace with friends. It’s quick and easy to make and highly satisfying.

Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.

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