Recipe Details

Ingredients

• 200g fillet steak
• 1 echalion shallot (around 120g), finely chopped
• 3 cornichons, finely chopped
• 2 tsp capers, rinsed and drained, finely chopped
• 2 tbsp finely chopped flat-leaf parsley
• ½-1 tsp Dijon mustard
• ½-1 tsp hot sauce
• 2 egg yolks (freeze the whites for another recipe)
• toasted baguette or French fries, to serve

Description

• STEP 1

  Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper.

• STEP 2

  Mix together lightly, then spoon into the centres of two small, chilled plates. Roughly shape into a round, then make an indentation in each. Place an egg yolk into each hollow and serve straightaway with a toasted baguette or French fries.

Ingredients

• 2 large free-range egg yolks

• 1 lemon, juiced

• 7 tablespoons extra-virgin olive oil

• 1 tablespoon Worcestershire sauce

• 4 ounces aged beef fillet steaks

• 1 tablespoon gherkins, finely chopped

• 1 tablespoon Dijon mustard

• 1 red onion, very finely chopped

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Description

1. Gather the ingredients.

2. In a bowl, whisk egg yolks until light yellow, then gradually whisk in lemon juice and olive oil a little at a time. Make sure you only add small amounts while whisking as adding too quickly can sometimes make mixture curdle. Finally, whisk in Worcestershire sauce.

3. Remove any surface fat from steak, then cut into thin 1/4-inch slices following the grain of the meat. Cut each slice into thin strips, then cut again to create small cubes.

4. Place cubes in a bowl, add dressing, and stir well. Add gherkins, mustard, and red onion. Add salt and pepper to taste.

5. Cover and chill in refrigerator if not serving immediately. When ready to serve, place a 4-inch chef's ring onto 2 plates. Divide tartare equally between rings and press gently with the back of a small spoon in order to evenly compact the tartar in the ring.

Ingredients

Oyster Aioli

• 3 large pasteurized egg yolks

• 3 tablespoons white vinegar

• 1 1/2 tablespoons Dijon mustard

• 1 cup plus 2 tablespoons grapeseed oil

• 3/4 cup canned large smoked oysters (such as Reese), drained

• 7 1/2 oil-packed anchovy fillets, rinsed and dried

• Kosher salt

Charred Leek Gremolata

• 1 (1-pound) leek

• 1 (1/2-inch-thick) large yellow onion slice

• 2 1/2 tablespoons thinly sliced fresh flat-leaf parsley

• 2 1/2 teaspoons grapeseed oil

• 2 teaspoons red wine vinegar

• 1 1/2 teaspoons soy sauce

• 1/4 teaspoon plus 1/8 teaspoon honey

• Kosher salt

Rye Toasts

• 12 (1/4-inch-thick) seedless rye bread slices (from 1 [20-ounce] loaf)

• 3 tablespoons olive oil

• Kosher salt

Additional ingredients

• 6 ounce flatiron steak, trimmed and cut into 1/4-inch cubes

• 6 ounce boneless rib eye steak, trimmed and cut into 1/4-inch cubes

• 1 tablespoon olive oil, plus more for serving

• 1/4 teaspoon kosher salt

Description

Make the aioli

1. Combine egg yolks, vinegar, and Dijon in a blender and process on high until frothy, about 15 seconds. With blender running, slowly drizzle in grapeseed oil until smooth and thickened, about 1 minute. Transfer to a medium bowl and clean the blender.

2. Add oysters and anchovies to blender; process until smooth, about 15 seconds, stopping to scrape down sides as needed. Stir anchovy mixture into egg yolk mixture until blended and smooth. Season to taste with salt. Chill until ready to use.

Make the gremolata

1. Preheat a gas grill to high (450°F to 550°F). Cut white part from leek and reserve for another use. Wash green leek tops thoroughly and pat dry with paper towels. Break spines of leek tops, opening them up so they can lie flat on grill grate. Place onion slice on oiled grate; grill, uncovered, until softened and charred, about 6 minutes per side. Let cool slightly. Arrange leek tops in a single layer on oiled grate; grill, uncovered, until slightly charred and crispy, 8 to 11 minutes, flipping often.

2. Finely chop charred onion to equal 1/4 cup. Thinly slice leeks crosswise and finely chop. Stir together leek, onion, parsley, grapeseed oil, red wine vinegar, soy sauce, and honey in a small bowl until blended. Season to taste with salt.

Make the toasts

Preheat oven to 350°F. Arrange rye bread slices in a single layer on a large rimmed baking sheet. Brush with olive oil and sprinkle with salt to taste. Bake in preheated oven until golden brown and crisp, 22 to 25 minutes. Let cool slightly, about 5 minutes. Break bread slices in half.

Assemble the steak tartare

1. Gently toss steak with 6 tablespoons charred leek gremolata, olive oil, and salt.

2. Spread a scant 1/4 cup oyster aïoli on half of each of six plates; spoon tartare mixture evenly in a circle in center of each plate. Stand four rye toasts up in each tartare mound. Finish each with a drizzle of olive oil.