Filet Mignon Steak Tartare With Caramelized Red Onion Jam And Fresh Herbs
Persons
4
Serving Size
1 Serving
Ingredients
- 1 lb filet mignon cleaned, small-diced
- ¼ cup sliced cornichon pickles
- ¼ cup chopped capers
- 1 bunch parsley, chopped
- 1 bunch tarragon, chopped
- 1 bunch chives, chopped
- ¼ cup Gills Red Onions, diced
- Salt and pepper, to taste
- ¼ cup Caramelized Red Onion Jam (recipe below)
- ¼ cup Steak Tartare Sauce (recipe below)
- 4 quail eggs
- Olive oil, for garnish
- 1 baguette, cut on the bias, toasted
Steak Tartare Sauce:
- 4 Tbsp Dijon mustard
- 4 Tbsp Worcestershire sauce
- 4 Tbsp ketchup
- 4 Tbsp mayonnaise
- 4 Tbsp lemon juice
- 4 Tbsp olive oil
- 4 dashes Tabasco Sauce
Caramelized Red Onion Jam:
- ¼ lb butter
- 4 cups Gills Red Onions, diced
- Salt and pepper, to taste
- ½ cup brown sugar
- 1 cup red wine vinegar
Instructions
- In a bowl, combine the diced steak, cornichon pickles, capers, chopped herbs, and diced red onions, and mix lightly to combine.
- Season the mixture with salt and pepper, and add in the Steak Tartare Sauce, and combine.
- Place in a ring mold on each plate, and press down to form.
- Place a layer of Caramelized Red Onion Jam on top.
- Remove the ring mold, and place a quail egg in the middle of the tartare.
- Garnish with more chopped herbs, olive oil and baguette toast points.
Steak Tartare Sauce:
- Combine all ingredients in a bowl, and whisk to combine.
Caramelized Red Onion Jam:
- In a sauté pan, add butter and diced red onions, seasoning with salt and pepper, and cook until caramelized, stirring often for at least 30 minutes on low heat.
- Add the brown sugar and red wine vinegar, and reduce on low heat.
- Cook until thick and it coats the back of a spoon.
- Transfer the mixture to cool, and reserve for plating
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