BITES
Beef Tenderloin
Steak Tartare
with Pan Fried Egg
They say that there are two
types of vegetarians – those
who have beef with chicken
and those who are too
chicken to have beef. Well,
here’s a beef recipe from
fine dining chef Tim Meijers
that we are certain will
make you courageous.
SERVES: 4 people for starters
DEGREE OF DIFFICULTY: Easy enough
for kitchen newbies!
PREPARATION TIME: 15 minutes
COOKING TIME: 10 minutes
First served in French restaurants early
in the 20th century, the steak tartare with
raw egg is a meat dish made from finely
chopped or minced raw beef mixed with
onions, capers and fresh ground pepper
or Worcestershire sauce.
The secret to a delicious steak tartare is
in the cut of the beef – Tim recommends
beef tenderloin, which is the tenderest
Olive oil
Beef tenderloin ................480 grams
.
Shallots............................... 2
.
Gherkins...................15 grams
.
Cappers.................... 6 grams
Mustard............. 2 teaspoons
Ketchup...........2 tablespoons
.
Tim Meijers is a globe-trotting chef with
more than a decade of experience working
in Michelin-starred fine dining restaurants.
In Singapore, he worked for Saint Pierre
before starting Tim’s Fine Catering Services,
bringing the luxury of fine dining to offices
and homes all over the island. Visit him at
www.timsfinecatering.com
Eggs................................ 4
Materials
Ring cutter
Knife and chopping board
Mixing bowl
Frying pan
Flat plate
28
Family & Life • Sep 2014
Many people are afraid of handling
and eating raw beef due to health
concerns but when basic hygienic
rules are followed and fresh meat is
used, the risk of bacterial infection
is incredibly low. Nevertheless,
we do not recommend this dish for
pregnant women.
Preparing a steak tartare is quite fun
for children and is a good way to teach
them simple rules and guidelines when
handling raw meat. We hope that you’ll
enjoy creating the Steak Tartare. Share
your pictures of the finished creation
with us on our Facebook page!
INGREDIENTS PREPARATIONS
ABOUT THE CHEF
part of the animal and therefore,
exceptionally soft. A good steak tartare
also has no sinew fat in its beef.
Beef Tartare
1. Chop the beef tenderloin until it is very fine
(the finer, the better).
2. Cut up the shallots, gherkins and cappers.
3. Mix the minced beef and the cut vegetables with ketchup
and mustard.
4. Finally, season the tartare with salt, pepper and olive oil.
Pan Fried Egg
1. Break the eggs and cook it over low heat in a pan.
2. After the egg is complete, use a ring cutter or a normal
knife to cut the egg, making sure that it is approximately the
same size as the mound of beef tartare.
Plating
1. Carefully place the beef tartare in the middle of the plate
either in the shape of a circle or square.
2. Lay the egg on top of the tartare.
3. Finish the presentation by grinding some pepper around the
beef tartare.