Oct 13
Sin categoría
Steak Tartare and Mack the Knife
Special dressing today: Mack the knife (turn player and see it shine at that street corner).
You could also reach heaven without moving from your kitchen if you’d follow my instructions… Are you a meat lover? Do you still have that old instinct alive? Do you like it Raw?
I’m sharing with you all this treasure: One of the recipes I’ve learnt at my cooking lessons – Steak Tartare according to the chef’s taste.
The story starts at Plaça del Pi, Barcelona’s down town, where this old and precious shop sells all kind of high quality cutting tools. Ganiveteria Roca is the place to go if you need the best and sharpest knife in town! If you want to know more about it follow the link and see how it all started back in 1911.
Not only the store window stays the same, also the inside of the shop keeps the original design and furniture… a joy to see!
All kind of tools with a sharpened edge live here! Best brands: international and national share the shelves and the display cabinets. I couldn’t find a better place for the search of my new knife!
I saw some international brands, most of them German that were the highest quality and price (about 80 Euros). But, I finally choose a national one: Arcos which is not the Michael Schumacher of the knifes, but is the Fernando Alonso… he, he, just getting there ;D.
Once home, I learned what the word sharpened meant!!!
These are the ingredients we will need: 500 grs of Beef Fillet, 1 red onion, 4 pickles, 6 yolk eggs (not showing in the picture… I forgot to put them there), 4 table spoons of Arbequina olive oil, 4 table spoons of Oyster Sauce, 1 tea spoon of Tabasco and 1 tea spoon of maldon Salt.
- Get your knife ready and clean the fillet from nerves and fat (or ask your butcher to do so)cut the beef the thinnest possible. First cut thin slices of meat and then mince them with your knife. Iker recommendation was not to use a food blender or processor. Once minced place in a big bowl.
- Same thing with the onion and pickles: mince with the knife the smaller possible, add to the bowl.
- Add the rest of the ingredients and mix it all with a fork.
- Toast some bread and eat at room temperature. Not cold.
These ingredients are for 6 servings.
Doesn’t this meat look fantastic? Even though you might think that the oyster’s sauce is out of place here… trust me… it’s a delish! This combo will be a winner in your table!!! It will melt in your mouth!
If you want to know more about the original Steak Tartare, follow the link to Wikipedia. And if you want to know how Iker’s Steak Tartare tastes, follow this post’s recipe ;D
Iker Erauzkin, the chef who’s teaching us at La Boqueria, highlighted the importance of having a good tool in our kitchens and if we want to perform the perfect steak tartare we need the best knife.
Iker is preparing the launch of his new book (we’ll be able to have it by Christmas), I will give you the link as soon as I have it, he is also working as a chef at the VirtualClub at Mallorca, which is a Beach club with a wonderful restaurant… take a look at his web here. And if you happen to be in Mallorca or plan a trip there… that is your place for a dreammy launch/dinner.
You can get some information on his books here.
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Comments
Nuria,
I used to eat the beef mince raw as my mother was making meat balls. I have never tasted steak tartare though. Will give it a try soon.
I think we’ll soon be hearing about Nuria launching her own cookbook!!
I too never tasted steak tartare … although I like eating steaks fairly underdone, I always found minced beef a little offputting. I would definitely try it now if it were offered and maybe I will set out to try your version next time I have company. It looks great atop those little rounds of toasted bread!
You know how I would love to be right by your side at the cooking school Nuria. We could mince our steak together with our sharp knives:D
Hi there Nuria…beautifully plated. I don’t think I could eat meat raw, but this does look wonderful. I love the talk through & the knife at work! SUPER COOL!!
Really Foodjunkie? I never did so, but my brother loved raw meat too!! You will love this one, then :D
He, he Joan… I think you are too optimist! Thanks anyway… that kind of comment makes my ego inflate like a buñuelo ;D
Thanks Maria! It’s been my first time too and if my eyes had been blinded… I couldn’t have guessed it was raw meat! It was velvety… so good!
Hola Val! At the school we can only watch, ask, smell but not practice there… he does it all, and after the class we eat it!!!!!!! Mmmmmm
Thanks sweet Deeba… but I bet you would not guess it’s raw meat when tasting it ;D
Hey Nuria, I accepted your deal, so save some for me as well.
Interesting recipe, my friend. I do not eat beef, but I am sure it will be a success among my beef eater friends :-p
And we need more stores like that one in the world. What has happened to those great stores from the past? Everything over here is big malls with no personality at all, BORING! Hehe
Saludos mi querida amiga :)
Without any offence Nuria I have tried to enjoy steak tartare BUT I cannot! Something about meat being raw and all those egg yolks. Your version looks good but it would take me along time to even think about it. Hope you understand.
Nuria, I have that old instinct still in me :) I love it raw!! Great dish Nuia, I’m dying to make it myself. It’s a very very popular dish in Northern Belgium where we have it with the obligatory fries and beer. If you’re ever in Antwerp (Amberes), please take the time to go to one of the city’s greatest restaurants (and along with it, one of its greatest camereros). They make a steak tartare so delicious, you’ll never forget it!!
Thanks for the wonderful food!
Jan.
mack the knife….hmmm better be sinatra or buble! i love michael buble…….
great post! chefs do love their knives.
I have yet to taste steak tartare but i would…especially if you chopped up the beef fillet for me and and assembled the dish.
Tres Bien plats francais!
I could get lost in that store, Nuria. And I love the fun you had plating the last pic! :)
I wish we have such specialty stores here. I’ve never heard of Steak Tartare, but it does sound so delicious with all these ingredients :)
Felicitaciones, Núria!! ese cuchillo se ve espectacular!! Y la receta es clásica – a mi me encanta el steak tartare!
Those cooking classes sound like so much fun, too! :)
I like your new knife! That looks like a really nice store. I need a nice knife. I think mine is from Wal-Mart.
I’ve never had tartate, but I’d try it.
I have not tried steak tartare before. Am I deprived or what?
Done, Ivy ;D
Ain’t it true Ben? Yeah, I love these little old shops! I adore them!!! That’s why I always go there to buy instead of malls! If we buy to local farmers we should do the same with the rest of kitchen supplies :D
Hola Peter :D. You could never offend me chico! you are so polite! I have this same thing with cheese… I understand :D
Hey Jan… long time no see!!! Thanks for your suggestions :D. I will follow them if I have the chance.
If you try my Steak tartare will you let me know?
Hola Mallory! I’m not a chef at all, but this is a start ;D isn’t it? If I had found Buble’s song first I would have played it… but Sinatra is Sinatra!
Peter… how come? such a carnivour as you and haven’t felt steak tartare in your mouth yet? Ooooooohhhhhhhh! I’m coming to Canada with my Mack knife!!!!!
Hola Susan… yeah… you guessed right… I had fun :D :D
Hey Noobcook… give it a try… it’s delicious :D. These kind of stores are the ones that make a city interesting!
Hola Tony! Siiiiii las clases molan (means that they are cool in slang) :D
Hola Emiline :D. Mack the knife behaves so nicely on the wood surface! Hey… I’m becoming a food poet ;D
Hola Tigerfish! This was my first time too… and won’t be the last… I bet!
You know we had this as a startre last week at a special dinner. I was always scared to try it , but it was quite good. The chef served it with a well of quail eggs yolks which we mixed up. CS loves it as his German Mama makes it a lot. Iy was very filling. I like how its making a comeback.
I adore steak tartare! We used to eat it a lot before all of the e coli scares here. Now, I’m kind of afraid to. I just don’t have enough confidence in the quality of available beef.
Your tartare looks lovely and is making me drool!