STEAK TARTARE RECIPE | ALTON BROWN | FOOD NETWORK
|16 ounces top sirloin, cleaned and trimmed|
|2 teaspoons sherry vinegar|
|1/2 teaspoon dry mustard|
|2 large egg yolks|
|1/4 cup light olive oil|
|6 tablespoons finely diced shallots|
|2 tablespoons small, brined capers, drained and unrinsed|
|1 teaspoon kosher salt|
|1/4 cup celery leaves, finely chopped and divided|
|2 tablespoons fresh parsley, finely chopped and divided|
|1 teaspoon freshly grated lemon zest|
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.