Steak tartare with beef jerky

  • Preparation 30 min
  • Cooking 10 min
  • Servings 2
  • Freezing I do not suggest

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Steak tartare with beef jerky

  • 300 g beef tenderloin, cut into cubes
  • 68 g beef jerky by Joe Beef (or other teriyaki-style jerky), finely chopped
  • 2 small sweet pickles, finely chopped
  • 2 teaspoons capers, finely chopped
  • 1 shallot, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper from the mill

Toppings

  • About 1 cup vegetable oil
  • 1/3 cup capers, drained and very well patted dry
  • 1 large shallot, peeled and sliced
  • 2 egg yolks

Croutons

  • 1 baguette, cut into 1 cm thick croutons
  • About 1/3 cup olive oil
  • 1 tablespoon herbs of Provence
  • Salt and pepper from the mill

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Preparation

  • In a large bowl, put the ingredients for the tartare, season with salt and pepper generously and mix. Reserve in the fridge.
  • Prepare the toppings. In a small saucepan, add vegetable oil and heat to 350°F. Add capers and cook for 2-3 minutes or until open and crisp. Remove with a slotted spoon and place on a few sheets of paper towels.
  • Add shallots and cook 2 to 4 minutes or until golden brown. Remove with a slotted spoon and place on the paper towel. Set aside.
  • Prepare the croutons! In a bowl, put the olive oil, the Provencal herbs, season with salt and pepper generously and mix. Brush the croutons on both sides with the oil mix and place on a plate. On a barbecue grill or on a ridged cast-iron skillet over medium-high heat, grill the croutons for a few minutes on each side.
  • Assemble your plates! Divide the tartare mixture between two plates and form a small well in the centre. Gently place the egg yolks in the centre and garnish with capers and fried shallots!