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Featured Recipe September 15, 2011

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Executive Chef Peter Vauhty from RED Steakhouse

 

Steak Tartare | Ingredients

  • 4 ounces of prime tenderloin
  • Kosher salt
  • Freshly ground black pepper

 

Take the 4 ounces of tenderloin and chop it with a sharp knife into very small pieces.
Place in a small bowl and season with kosher salt and freshly ground black pepper.

 

Tartar Vinaigrette | Ingredients?

  • ½ cup of shallots, finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon of chopped capers
  • ½ cup extra virgin olive oil
  • 1 tablespoon of Dijon mustard
  • 1/8 teaspoon of Tabasco
  • 2 ½ teaspoons of Worcestershire sauce

 

Finely chop the shallots and season them with the ½ teaspoon of kosher salt.
Stir in the rest of the ingredients saving the extra virgin olive oil for last. Add 1
tablespoon of the tartar vinaigrette into mix until it is evenly combined with the
seasoned tenderloin. Serve with crostini.






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