World Famous Steak Tartare

people lose their minds over this recipe we are making the world famous beef from the bizarre restaurant in las vegas no time to waste running out of breath let's go now before we load it up you're going to want a big bowl like this you could even use a big plate this is something that they serve table side at the bazaar restaurant we'll make a little emulsification with the mustard and the egg and everything in here and fold it all together all within one bowl so have that ready okay let's start with some shallot i'm just gonna do it enough for one order right now and everything wants to be really fine like a brunoise or a really really small dice go straight in this shallots a half already so very small and now we just very very very thinly slice just do the best you can and that's good enough best you can is always good enough remember that most people are doing their best nice and now what we'll do is just line this all up on one side of our bowl like that damp paper towel take some chives just roll them firmly into this paper towel this not only makes them incredibly easy to slice but you can keep them in this paper towel and then put them in like a little sandwich bag in your fridge and that damp paper towel will really keep them alive for so much longer i'm just doing about a tablespoon of each even a little bit less now just drop those chives next to your shallots just like so next we have these little cornish hens very crunchy pickles i'm not actually a huge fan of these except for beef tartar and things like it then i like it on that one you're just gonna have to run your knife through like this until nice and fine when you're chopping things like this compressing them with your knife like that it really helps it doesn't really matter what it is if it compresses a little bit it will slice easier just like that is fine and it goes little italian parsley here and we just want to pick it off the stem like so and then with herbs always you want to ball them up i'm just rolling it and folding it and compressing it slightly and then slice just like that now this last one might be a little controversial anchovies this is what they do this is like salt of the sea basically like little salt crystals just swimming around down there that's how i see them i'm gonna do two of those maybe not quite two also i may be about to uh destroy you or ruin you in some way but i'm sorry if you've been enjoying worcestershire sauce worcester sauce your whole life i hate to tell you that anchovies is one of the main ingredients inside of worcester sauce it's basically liquid anchovy so if you've been saying you don't like anchovies but then you've been eating so many dishes trust me you've been eating so many dishes with this sauce inside lean parents is a great way to call it because it's the only brand you should buy and then you don't have to say worcestershire sauce proof you want proof you say right there anchovies bam same deal we're just going to slice this up really fine oh i'm going to keep everything separate let me just taste it oh that is a good anchovy salty i like anchovies as an ingredient in recipes if that makes sense eating them on their own is a little strong for me but as an ingredient i think it's great just like that and there we go that completes those ingredients now i'm using filet for this recipe i know at the bazaar they use sirloin but i just prefer filet that is just my preference i wanted to get a food conversation going in the comments because i know a lot of you are really freaked out about eating raw beef it's a deep-seated belief and so my question to you is why right why why who told you who do you know who got sick what article did you read i'm just curious i'm not judging you at all i just want to know where your belief came from did you yourself get sick because myself all my chef buddies my wife my brother my family i've seen all these people eat raw beef so many times as well as myself never once been sick so um yeah so let us all know and so what i'm gonna do here is slice this into pretty small cubes we don't want huge pieces but we don't want them too small right so there's our fillet just like this sideways into cubes about that size right nice little squares now that goes on the other side of our bowl just like so awesome coming along nicely now sevora mustard french mustard if i had to describe this it's like better yellow mustard like better than french's right that is awesome mustard just be great on sandwiches and such as well now we take a little bit of our mustard here straight in the middle as much as looks good with the amount of beef you're using and then we want to do our best to spread it out i got the perfect tool for it right here just like this we're almost making like a little well and now a whole egg yolk right in the middle all right now set this aside for a moment while we bake the bread so i live in the mountains and i don't do a lot of baking up here or i don't share a lot of baking on social media because it is a nightmare up here it really is everything is just wack so i don't want to share something with you that's not going to work but a lot of you might even like this better we're just going to take some of these brioche dinner rolls get those into a baking vessel now before getting these in i'm just going to take a sheet pan and i'm going to pour just some hot water in there to create a little steam and that should really help us get the best texture on these little buns i just have the oven set to 375 degrees fahrenheit celsius is right here and i'm gonna take a little pot just low heat we'll take some butter just adding a little chopped garlic when that butter is almost melted and all we'll do is cook this over low heat for about five minutes i'll shut it off and then i'll add a little herbs yeah i say herbs dude i'm born in york england 1988. okay now while your bread is warming up let's complete the dish just a little touch of salt in with that egg begin whisking that and that mustard is going to bring everything together in a really wonderful way and i'm just adding a little bit of oil here this is just avocado oil you could get away with so many different kinds of oil that's helping to emulsify everything it's okay if you get a little bit of ingredients in here at this point it's gonna happen anyway that's nice and thick as you can see touch the worcestershire sauce now let's bring it all together this tartar is meant to be wet juicy luscious delicious wow this looks insanely good already and we can finish with a little master sergeant gilbert reported for duty sentient pepper as much as you like mix taste mmm a little more salt oh my god this is so good now at this point point if you want to transfer plates for presentation you certainly can i'm going to now our roll is just about three four minutes in the oven but first just adding a little parsley to my garlic butter last minute so it stays nice and green and we'll just go ahead and brush on some of that garlic butter right up top here and finally some malden salt just straight on top i didn't put any salt in the garlic butter on purpose because of this reason right here and my friends now we are certainly ready to rock now i'm just going to take one of these oh my gosh and i'll kind of just half open it like this just like that some beef patta right in there load it up good right oh check this out gilbert ah okay the hype is real i'm blown away okay my friends you know i love you yeah and i'm out

Channel: ThatDudeCanCook

Views: 239,469

Keywords: steak tartare, steak tartare recipe, how to make steak tartare, best steak tartare, best steak tartare recipe, steak tartare (dish), french cuisine, steak tartare restaurant, steak tartare recipe french, beef tartare recipe, beef tartare tableside, beef tartare at home, beef tartare safe, beef tartare michelin star, thatdudecancook, beef tartare

Id: jPQLV8GSyTI

Length: 7min 26sec (446 seconds)

Published: Sun Feb 20 2022