Looking for inspiration for Valentine’s Day? If you have more love than time, or if you just want to impress your guest, this recipe for tartare, also known as steak tartare, may be for you. King Estate Executive Chef Stevie Provencio suggests pairing this with the 2022 King Estate Sauvignon Blanc. Daring, delicious and deceptively simple.
8 oz tenderloin, finely chopped
1 T chives, finely chopped
1 T parsley finely chopped
2 T cornichon pickles, finely chopped
2 T shallots, finely chopped
1 T Dijon mustard
1 farm egg yolk
1 tsp good olive oil
Salt and pepper to taste
(Optional, but this makes the dish pop!):
Pickled mustard seeds
Aged balsamic vinegar
Micro herbs and greens
Freeze tenderloin for 10-20 minutes. Doing this will firm up the beef, making it easier to finely dice.
Finely chop herbs, cornichons and shallots.
In a cold mixing bowl, combine all ingredients for tartare and mix very well.
Season to taste with salt and pepper.
Place on plate with a round mold if you have it.
Garnish with caviar, mustard seeds, shallot and a drizzle of vinegar topped with micro herbs/greens. Feel free to get creative with this step! It’s optional but elevates the dish.
Serve with grilled or toasted bread.