For their unconventional tartare, Rich Torrisi and Mario Carbone quickly sear beef before finely chopping it. As an homage to Delmonico's, they use the Delmonico steak cut—the eye of the rib eye. "If you get a good steak at a place like Delmonico's, chances are you're having béarnaise with it," says Torrisi. "And if you get beef tartare, it should have an egg yolk in there. We mixed up those two ideas." At the restaurant, the chefs mix the sauce with calcium lactate, a thickening agent, so it looks like an egg yolk. This recipe is for a more classic béarnaise.
More Steak Recipes
3/4 pound boneless beef rib eye steak, about 1 inch thick
Salt and freshly ground pepper
1/4 cup white wine vinegar
2 small shallots, minced
2 large egg yolks
4 tablespoons unsalted butter, melted and hot
2 teaspoons chopped tarragon
1/4 cup chopped parsley
1/4 cup minced chives
1 tablespoon extra-virgin olive oil
Thick kettle-style potato chips, for serving
How to Make It
Light a grill or heat a grill pan. Season the steak with salt and pepper and grill over high heat, just until nicely charred outside and raw within, about 1 1/2 minutes per side. Let the steak cool, then refrigerate until thoroughly chilled, about 1 hour.
Meanwhile, in a small saucepan, combine the wine vinegar with half of the minced shallots and boil over high heat until the vinegar is reduced to 1 tablespoon, about 3 minutes. Transfer the reduction to a small stainless steel bowl.
In a small saucepan, bring 1/2 inch of water to a boil; keep the water simmering over low heat. Add the egg yolks to the vinegar reduction and whisk over the simmering water until the mixture is thick, about 1 minute; if the egg sticks to the sides, remove the bowl from the simmering water to prevent overcooking the yolks.
Remove the bowl from the simmering water and gradually whisk in the melted butter. Stir in the chopped tarragon and season with salt and pepper.
Trim the fat and silver skin from the steak. Chop the meat very finely and transfer to a bowl; alternatively, pass the meat through a meat grinder. Stir in the parsley, chives, olive oil and the remaining shallots; season lightly with salt and pepper.
Mound the steak tartare in the center of each plate. Carefully reheat the béarnaise sauce over the pan of simmering water, whisking constantly. Spoon the béarnaise sauce over the steak tartare and serve right away, with potato chips.
Red wine can overwhelm the subtle richness of steak tartare, but a full-bodied, high-acid white, like a Riesling, will work quite well.
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