21 October 2012
steak tartare with beets
Tonight I made a classic steak tartare — except that I used flat iron steaks and served the tartare with roasted beets. I roasted whole red and yellow beets on a bed of thyme with olive oil for an hour at 300º (F) and then at 375º (F) for 40 minutes. Late October beets and slow roasting led to a rich, sweet flavor that was incredible with tartare — far superior to fries, if you ask me. The tartare was chopped — not ground — and mixed with Dijon mustard, anchovies, capers, red onion, parsley, very good olive oil (some olive oil from Impruneta that is quite fruity), Tabasco, Worcestershire sauce, and an egg yolk. One guest did not eat meat and this mix (minus the egg yolk) was great with sashimi-grade tuna. Garnish the tartare with parsely and the beets with olive oil; season to taste with salt, pepper, Tabasco and chopped cornichons.