Steak Tartare

tartare

Last night my husband made the main course. This is a traditional dish and another one with a history in our family. My husband had this dish at our first dinner date 24 years ago. It took a while before I tried it but now it is one of my favorite dishes. Since steak tartare can easily be overwhelmed by a strong wine, we paired the dish with a Pinot Noir. The wine we had was, Au Bon Climat Santa Barbara County Pinot Noir, 2014. It has a floral scent with hints of wild raspberry and pepper. It is very Juicy with light fruit on the palate and light tannins with a very elegant and dry finish. It went really well with the tartare, the peppery flavor and the light tannins complimented the delicate red meat.

Ingredients (serves 2):
160 g minced Tenderloin
Sea salt
Pepper
60 g pickled cucumber
60 g beetroot
40 g capers
20 g onion
2 egg yolks
Mustard
White bread
Butter

Method: Cut the meat in a food processor, adding a bit of meat at a time. The meat should be cut just before serving. When all the meat is finely cut arrange on two dinner plates. Finely cut the pickled cucumber, beetroot and onion and arrange around the meat on the dinner plate or put in separate containers and add this and mustard to your liking. Separate the egg whites and the yolk and put the yolk on top of the steak or serve in a separate container. Brown the bread slices in a toaster and serve with butter.

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