Striploin Steak Tartare with Oyster & Nameko Mushrooms l ThinkOFood

🔴 Find the Striploin Steak Tartare with Oyster & Nameko Mushrooms recipe in the Description below 👇👇

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For: For 4 Guests

👉 Ingredients:
➡️ Measurements

Striploin Steak 300 g
Oyster mushrooms 100 g
Pickled mushrooms (Nameko) 30 g
Salt, Black pepper To taste
Parmesan 15 g
Mustard (Dijon & Triple crunch) 5 g
Westchester sauce 3 ml
Quail eggs 5 pcs
Red onion 50 g
Olive oil 20
Lemon ½ pc
Parsley 8
Radishes 15
Hot pepper 3
Bread (for toasts)

➡️ Method of Cooking:

✅ Cooking the Eggs

Bring salted water to a boiling stage. Then add Reduce the heat by a bit, so the water would not boil too rapidly. Add the eggs and cook for exactly 2 minutes. When cooked transfer to ice-cold water to stop the cooking process from overcooking the egg yolks.

This method will ensure that the egg whites are fully cooked, and the egg yolks are runny. If you prefer the eggs to be fully cooked, then cook the eggs for 2 and a half minutes.

✅ For the Vegetables

Cut the oyster mushrooms into type of cubes and a bit bigger than the size of the tartare. During the roasting process, they will shrink and will be the same size as the meat.

Heat a pan on the heat and add oil and the mushrooms. Roast on high heat until they are getting nice colour. This would not take more than 2 minutes as the mushrooms are cut into small size. Season with salt, black pepper, and lemon zest. When they are done transfer them to a plate and let them chill.

Chop finely the parsley. Cut the red onion and the hot pepper Brunoise (fine cubes). Using a mandolin, slice the radishes and place them into ice-cold water to refresh them and make them crunchier.

Take the Nameko mushrooms and rinse them under cold water to take all the brine from them. Then marinate them with olive oil, salt, and a pinch of black pepper.

✅ For the Striploin steak

Place the meat into the freezer for about 20 minutes. This way when you will cut the meat, it will be nice perfect cubes. Then cut the meat and mix it with the vegetables.

✅ For the Bread Toasts

I am using a French stick bread, but you can use any bread that you like and let me know in the comments below which one do you like with your Tartare. Slice the bread and toast it on a pan or in a toaster to be crunchy outside and soft inside.

✅ Building the Tartare & Serving

In a bowl, mix the meat with parsley, oyster mushrooms, and onion. Then add olive oil and mix again. After that add all the other seasoning ingredients, Westchester sauce, lemon juice, salt, black pepper, parmesan, and both types of mustards. Mix well and transfer to a plate.

Decorate with the Nameko mushrooms, radishes, the quail eggs cut in half with a touch of black pepper, and some leaves of fresh parsley.

✅ Enjoy.

➡️ Timeline:
0:00 Introduction
0:18 Ingredients
1:10 What to do with the Striploin
1:23 For the Vegetables
2:10 Cooking the Quail Eggs
3:00 Slicing the Radish
3:33 Toasting the Bread
4:24 Roasting the Oyster mushrooms
5:02 Cutting the Meat
5:38 Seasoning the Tartare
6:47 Plating & Serving

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Acknowledges:
Music: https://www.bensound.com/royalty-free-music

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