Filet Mignon Steak Tartare with Caramelized Red Onion Jam and Fresh Herbs




Serves 4

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


1. In a bowl, combine the diced steak, cornichon pickles, capers, chopped herbs, and diced red onions, and mix lightly to combine.
2. Season the mixture with salt and pepper, and add in the Steak Tartare Sauce, and combine.
3. Place in a ring mold on each plate, and press down to form.
4. Place a layer of Caramelized Red Onion Jam on top.
5. Remove the ring mold, and place a quail egg in the middle of the tartare.
6. Garnish with more chopped herbs, olive oil and baguette toast points.

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

1. Combine all ingredients in a bowl, and whisk to combine.

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

1. 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.
2. Add the brown sugar and red wine vinegar, and reduce on low heat.
3. Cook until thick and it coats the back of a spoon.
4. Transfer the mixture to cool, and reserve for plating.

Steak Tartare