Steak Tartare with Tonnato Sauce, Chicories, Avocado and Frico
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1025
- Total Fat
- 85
- Saturated Fat
- 24
- Carbohydrates
- 12
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 54
- Cholesterol
- 125
- Sodium
- 1438
- Total: 1 hr
- Active: 1 hr
Ingredients
Garnishes:
Oil, for deep-frying
3 tablespoons capers
Two 8-ounce chunks Parmesan, rinds removed
Steak Tartare:
2 cups finely diced bavette steak (chop it by hand)
2 tablespoons finely diced shallot
2 tablespoons minced parsley stems
1 tablespoon minced cornichons
1 tablespoon extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Tonnato Sauce:
One 7-ounce jar tuna packed in olive oil, oil reserved
2/3 cup mayonnaise
6 oil-packed anchovy fillets, plus 1/4 cup oil
3 tablespoons fresh lemon juice
2 tablespoons capers, not drained
2 tablespoons cornichon juice
1 large clove garlic, minced
1 pinch cayenne pepper
Kosher salt and freshly ground black pepper
Chicories:
1 head escarole, outer leaves discarded
1 Castelfranco radicchio, outer leaves discarded
1/4 cup parsley leaves with some tender stems attached
2 avocados, pitted, peeled and sliced
2 cups hearts of palm
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper
Directions
- For the garnishes: Heat oil in a deep-fryer or heavy saucepan to 375 degrees F.
- Put the capers in a fine-mesh strainer with a heatproof handle and lower the capers into the oil. Fry until crisp, about 30 seconds. Drain on a plate lined with a paper towel.
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat.
- Process the Parmesan in a food processer until finely ground. Put 3 cups of the Parmesan onto the prepared baking sheet. Bake until melted, about 5 minutes. Remove from the oven, allow to cool and harden and then break the frico into crumbles.
- For the steak tartare: Put the diced steak, shallot, parsley, cornichons, olive oil and salt and pepper to taste in a medium bowl. Stir to combine and adjust the seasoning as needed.
- For the tonnato sauce: Combine the tuna and its oil, mayonnaise, anchovies, anchovy oil, lemon juice, capers, cornichon juice, garlic, cayenne and salt and pepper to taste in a blender and blend until completely smooth.
- For the chicories: Separate the escarole and radicchio leaves and tear them into bite-size pieces. Toss the escarole, radicchio, parsley, avocados, hearts of palm, olive oil and vinegar together in a large bowl. Season with salt and pepper to taste.
- Spoon the tonnato sauce on the bottom of a platter. Top with quenelles or small scoops of the tartare and the chicory salad and garnish with the frico crumbles and fried capers.