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Scottish | Kobe Beef
Virginia Kobe Beef Steak Tartare
By Robert Weland, Hotel Monaco
May 25, 2005 - 10:46:00 AM
Virginia Kobe Beef Steak Tartare |
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Note: preparation and cooking time does not include the time for the brioche
Minuza greens are a type of mustard but if not available you can use any small greens: watercress, lambs lettuce, frisee etc. |
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Kobe Beef Steak Tartare |
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6 oz |
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kobe beef, small dice |
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1/2 cup |
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chives, chopped |
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1 tbs |
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capers, drained, rinsed and chopped |
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4 tbs |
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extra virgin olive oil |
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2 tsp |
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mustard powder |
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2 tsp |
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Worcestershire sauce |
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1 |
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egg yolk |
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2 tsp |
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ketchup |
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salt and pepper to taste |
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Brioche |
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1/4 cup |
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milk, scalded |
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1/4 oz |
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fresh yeast |
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1 7/8 cups |
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bread flour |
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4 |
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beaten eggs |
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1/2 tbs |
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sugar |
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salt to taste |
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1/2 lbs |
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butter |
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egg wash |
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Garnish |
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1/2 oz |
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micro minuza |
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1 oz |
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extra vigin olive oil |
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1/2 tsp |
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mustard powder |
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1/2 oz |
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Cabernet vinegar |
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salt and pepper to taste |
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Sauce |
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1/2 cup |
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Creme fraiche |
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Juice of half a lemon |
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1 oz |
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heavy cream |
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salt and pepper to taste |
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Kobe Beef Steak Tartare |
Combine all ingredients in a bowl with ice. Set aside and refrigerate. |
Brioche |
In a mixer, add milk and yeast. Stir until dissolved. Add bread flour and combine. Set aside until it reaches room temperature (will be foamy and double in volume). |
In stages, add eggs, remaining flour, sugar and salt. Incorporate well after each addition. Remove bowl from mixer and cover with damp cloth. Set aside and refrigerate overnight. |
Preheat oven to 375F/190C (170C fan assisted)/gas mark 5. Coat a 4 piece, 4" round moulds with non-stick spray. |
Punch down dough and turn onto lightly floured work surface. Knead until smooth. Divide into 4 pieces. Roll into balls and then into moulds. Brush with egg wash, cover with cloth and set aside until it doubles in volume (approx 30 minutes). Brush with egg wash again and then bake until golden. |
Cool on wire rack and sprinkle with sea salt. Bake until salt sets. |
Garnish |
Whisk oil, mustard powder and vinegar together adding oil slowly. Set aside. |
Sauce |
Combine all ingredients. Set aside |
Plating the Dish |
Warm brioche roll in oven. Remove and cut into two pieces. Scoop tartare on top of one piece of brioche and place other piece on top (like a mini-hamburger). Drizzle sauce on plate. Place tartare/brioche on top. Toss micro minuza with oil and vinegar dressing and se as garnish on plate. | |
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Servings: 6 |
Preparation time: 15 minutes |
Cooking time: 15 minutes |
Ready in: 30 minutes |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. | |
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Amount Per Serving |
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Calories |
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740.38 |
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Calories From Fat (70%) |
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517.57 |
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% Daily Value |
Total Fat 58.67g |
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90% |
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Saturated Fat 28.08g |
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140% |
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Monounsaturated Fat 21.02g |
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Polyunsaturated Fat 3.64g |
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Trans Fatty Acids 0.00g |
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Cholesterol 322.73mg |
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108% |
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Sodium 335.65mg |
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14% |
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Potassium 315.77mg |
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9% |
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Carbohydrates 35.99g |
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12% |
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Dietary Fiber 1.53g |
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6% |
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Sugar 2.60g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates 34.46g |
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Protein 18.46g |
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37% |
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Vitamin A 1859.47IU |
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37% |
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Vitamin C 8.02mg |
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13% |
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Calcium 81.43mg |
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8% |
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Iron 2.52mg |
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14% |
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Vitamin D 23.09IU |
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6% |
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Thiamin 0.15mg |
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10% |
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Riboflavin 0.41mg |
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24% |
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Niacin 2.04mg |
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10% |
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Vitamin B6 0.25mg |
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12% |
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Folate 72.16µg |
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18% |
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Vitamin B12 1.65µg |
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28% |
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Pantothenic Acid 1.18mg |
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12% |
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Phosphorus 226.21mg |
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23% |
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Magnesium 29.46mg |
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7% |
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Zinc 2.29mg |
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15% |
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Copper 0.18mg |
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9% |
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Manganese 0.39mg |
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19% |
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Selenium 38.34µg |
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55% |
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Alcohol 0.00g |
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Caffeine 0.00mg |
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Water 86.44g |
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Recipe Source |
Author: Robert Weland, Hotel Monaco
Source: WUSA 9 News |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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