The Lover's Cookbook by Milton Crawford

Author:Milton Crawford
Language: eng
Format: epub, azw3
ISBN: 9781473545175
Publisher: Random House

STEAK TARTARE

WITH CONFIT EGG YOLK AND AÏOLI

For the egg yolk confit: 100ml extra virgin olive oil ~ 2 fresh, good-quality free-range egg yolks For the steak tartare: 200g aged fillet steak ~ ½ small shallot, finely chopped ~ 1 tbsp small nonpareille capers ~ 1 tbsp finely chopped cornichons ~ 1 tsp finely chopped chives ~ 1 tsp finely chopped flat leaf parsley leaves ~ 2 tsp Dijon mustard ~ 1 tsp Worcestershire sauce ~ 6 drops of Tabasco sauce ~ ¾ tsp fine salt ~ freshly ground black pepper For the aïoli: ½ garlic clove, crushed or minced ~ 1 egg yolk ~ 200ml extra virgin olive oil ~ pinch of sea salt ~ 1 tsp lemon juice To serve: 2 handfuls of rocket ~ extra virgin olive oil ~ squeeze of lemon juice ~ 2 slices of light rye or sourdough bread

There is a blog that details why it is best to leave this particular dish to the professionals, complete with photos of beef tartare prepared with pre-minced beef, big chunks of onion and in various other revolting permutations. The recipe is indeed a tricky proposition, largely because it requires precise execution or else it will end up looking like a dog’s dinner. And a dog’s dinner is almost certainly not going to achieve amorous success. So take care in your preparation and aim for perfection.

I have enjoyed steak tartare a number of times, yet for some people, I realise, it is a somewhat intimidating dish. I don’t believe it should be, as when it is done well it tastes sublime, like a delicious pâté. And, like pâté, it is best served with crisp toast. To make it a little less scary, I have decided to confit an egg yolk (a very simple thing to do) rather than serve it raw, so that, when it is broken, it spreads a comforting warmth through the fantastic flavours beneath.

Buy the best beef and the finest, freshest eggs you can.

Milton’s Method To make the egg yolk confit, preheat the oven to 65°C/gas mark ¼ (or as low as it will go), divide the extra virgin olive oil between two ramekins and gently place an egg yolk into each. Heat in the oven for 30 minutes.

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