Bruschetta with Tartare

55m

This is a fun twist on the classic steak tartare.

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Steak tartare became popular in the 19th century in New York. It was originally made with hamburg steak because of the relatively inexpensive cost of the meat. Over time it became a classic French dish, with the ingredients changeing into the flavors we are familiar with today.

Add 10 small waxy potatoes to a saucepan filled with cool water
Add 2 pinches of salt
Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready
Crack 1 egg and separate the yolk
Add 1 tbsp of dijon mustard to a medium bowl
Add the egg yolk. Whisk to combine
Add ⅓ cup of vegetable oil in a thin stream while whisking until well emulsified
Add 1 tbsp of lime juice
Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready
Peel 1 garlic clove
Grate the garlic
Peel and mash ¼ cup of the potatoes
Mix 3 tbsp of mayonnaise with the potatoes
The aioli is ready
Spread ½ tbsp of the aioli on each of the 3 slices of sourdough bread
Grill the slices on a hot skillet, aioli side down. Flip when golden
Keep flipping the slices until golden and crispy on both sides
Chop 2 tbsp of fresh parsley finely
Hache 2 tbsp of capers
Dice 320 g of beef tenderloin into very small cubes
Hache 2 tbsp of anchovies
Peel ½ of a red onion
Slice the onion first horizontally and then vertically into thin pieces
Dice the onion
Transfer the beef tenderloin to a bowl. Add 1½ tbsp of mayonnaise and 1 tbsp of ketchup
Add the diced red onions, the capers, the anchovies and the parsley. Mix to combine
Add salt and flaky salt to taste. Add worcestershire sauce and tabasco sauce to taste. Mix to combine
Place the tartar dressing on the garlic bread
Add 2 slices of lardo on top
Sear each piece with a blowtorch
Add flaky salt and grounded white pepper to taste
Transfer the bruschettas to a plate. The bruschetta with steak tartar is ready
It's time to devour!