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Recipes : Scottish | Kobe Beef Last Updated: Oct 18, 2010 - 11:53:30 AM

Virginia Kobe Beef Steak Tartare
By Robert Weland, Hotel Monaco
May 25, 2005 - 10:46:00 AM

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 Virginia Kobe Beef Steak Tartare

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.

Kobe Beef Steak Tartare  
6 oz   kobe beef, small dice  
1/2 cup   chives, chopped  
1 tbs   capers, drained, rinsed and chopped  
4 tbs   extra virgin olive oil  
2 tsp   mustard powder  
2 tsp   Worcestershire sauce  
1   egg yolk  
2 tsp   ketchup  
  salt and pepper to taste  
1/4 cup   milk, scalded  
1/4 oz   fresh yeast  
1 7/8 cups   bread flour  
4   beaten eggs  
1/2 tbs   sugar  
  salt to taste  
1/2 lbs   butter  
  egg wash  
1/2 oz   micro minuza  
1 oz   extra vigin olive oil  
1/2 tsp   mustard powder  
1/2 oz   Cabernet vinegar  
  salt and pepper to taste  
1/2 cup   Creme fraiche  
  Juice of half a lemon  
1 oz   heavy cream  
  salt and pepper to taste  
Kobe Beef Steak Tartare
Combine all ingredients in a bowl with ice. Set aside and refrigerate.
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.
Whisk oil, mustard powder and vinegar together adding oil slowly. Set aside.
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.
Servings: 6
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   740.38  
Calories From Fat (70%)   517.57  
    % Daily Value
Total Fat 58.67g   90%  
Saturated Fat 28.08g   140%  
Monounsaturated Fat 21.02g      
Polyunsaturated Fat 3.64g      
Trans Fatty Acids 0.00g      
Cholesterol 322.73mg   108%  
Sodium 335.65mg   14%  
Potassium 315.77mg   9%  
Carbohydrates 35.99g   12%  
Dietary Fiber 1.53g   6%  
Sugar 2.60g      
Sugar Alcohols 0.00g      
Net Carbohydrates 34.46g      
Protein 18.46g   37%  
Vitamin A 1859.47IU   37%  
Vitamin C 8.02mg   13%  
Calcium 81.43mg   8%  
Iron 2.52mg   14%  
Vitamin D 23.09IU   6%  
Thiamin 0.15mg   10%  
Riboflavin 0.41mg   24%  
Niacin 2.04mg   10%  
Vitamin B6 0.25mg   12%  
Folate 72.16µg   18%  
Vitamin B12 1.65µg   28%  
Pantothenic Acid 1.18mg   12%  
Phosphorus 226.21mg   23%  
Magnesium 29.46mg   7%  
Zinc 2.29mg   15%  
Copper 0.18mg   9%  
Manganese 0.39mg   19%  
Selenium 38.34µg   55%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 86.44g      
 Recipe Source

Author: Robert Weland, Hotel Monaco

Source: WUSA 9 News

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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