Steak tartare

For the first time ever I made steak tartare. As an adult I have thoroughly started to appreciate rare meat, and it was about time I made my first steak tartare. But there are sooo many recipes to chose from, I asked for help on Twitter. Maybe someone had the ultimate recipe at hand. It certainly paid off and the lovely Hanna at Swedish Meatball Eats London shared a link.

The recipe is courtesy of Anthony Bourdain, so it was bound to be good. I did chicken out regarding the anchovies though. I lika anchovies, don’t get me wrong. and in patées for example they are an essential, but I didn’t want my steak tartare to taste fishy. Next time I will try it with them though.

Only problem I had with the recipe was the size of the steak tartares. They certainly ended up bigger then the ones you get in restaurants so I think a smaller portion would be better.

Steak tartare, serves 2

adapted from Anthony Bourdain’s Les Halles Cookbook via Hanna
 

>300 g Sirloin steak

1 egg yolk

1 tbsp Dijon mustard

2 chopped anchovies – which I omitted

1 tsp ketchup – omitted as well

1/2 tsp Worcestershire sauce

Tabasco (about 6-8 dashes)

black pepper

2 tbsp mild oil

1 tbsp Cognac

1/2 chopped onion (or 1 shallots)

parsley

small capers

cornichons, chopped

Chop and chop the meat. If you find that difficult like me, use a food processor, but be careful not to disintegrate it.

Mix the other ingredients apart from onion, capers and cornichons in a bowl. Mix in the chopped steak and then add onions, capers and cornichons. Shape to patties by hand or using a cooking ring. Serve with an egg yolk each, blackpepper and crusty bread or chips. 

Opera Tavern

Thanks to a great tip from Hanna aka Swedish Meatball Eats London, I ate a fabulous dinner at this establishment in the West End on Thursday, together with my Swedish friends Malin and Martin who were visiting.

The dinner was a quick affair because we had tickets to We Will Rock You an hour and a half later, but they are used to this in theatre land.

If I had not heard about this place, I would never have walked in, as both the name and exterior suggests it is a tourist trap. Inside however, it is nice in an understated way, the service is efficient and friendly and the food is amazing.

The menu offers tapas, both charkuterie, cheeses and the usual suspects like croquetas and calamari, but also a few more interesting dishes like the favourite miniburger with pork and foie gras.

Prosciutto och chroizoWe started off with some olives, bread, thinly sliced chorizo, prosciutto and a creamy goat’s cheese. All wonderful produce, and at room temperature to maximize the flavour.

After this we had scallops with pea purée and crispy parma ham; the fab burger mentioned above with a brioche type bun, caramelized red onions and a lovely mayo and the most succulent meat as well as juicy chargrilled chicken with chorizo. Nothing disappointed!

We finished off the session with more bread and aioli, chilli salami and gorgonzola. The meat was again very thinly sliced and nice and spicy. The gorgonzola was slightly cold, but came with amazing caramelized walnuts and rosemary flatbread.

We had all this and a bottle of wine between the three of us, and the bill only came to around £70 including service charge. Great value for money and a lovely hidden gem, so far at least – this a place that is up and coming. Book now because they will be full up soon…