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In our upcoming Kitchen Views feature that you will find in our winter publication we worked with private chef Marc Felder of Red Maple Private Chefs & Catering to prepare a meal in one of Park City’s elevated luxury vacation home experiences presented by Abode Park City. Find this recipe here and in the upcoming magazine that will be hitting the stands in the next week!
Ingredients
For the steak tartare:
- 8 ounces top sirloin, cleaned and trimmed (another option would be beef tenderloin)
- 1 teaspoons sherry vinegar
- 1/4 teaspoon dijon mustard
- 1 large egg yolk
- 2 teaspoon olive oil
- 3 tablespoons finely diced shallots
- 1 tablespoons capers, drained and chopped
- kosher salt to taste
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon freshly grated lemon zest
- 2 ounces creme fraiche
For the tuiles:
- 2 ounces butter
- 2 ounces flour
- 2 ounces egg whites
- 1 ounce powdered sugar
Instructions
For the steak tartare:
- Cut the steak into 1-inch cubes and place in the freezer for about 10 minutes.
- Whisk the vinegar, mustard and egg yolks together in a small bowl.
- Whisk continuously while slowly adding the oil until emulsified, then whisk in the shallots,
- capers, salt, and parsley
- Hand chop the meat to your desired texture.
- Quickly fold the meat and dressing together.
- Separately whisk the creme fraiche with salt to taste until stiff this is for the garnish
For the tuiles:
- Preheat the oven to 325*F
- In a mixer, cream together the butter and powdered sugar, add flour and slowly add one egg white at a time until incorporated
- Drop a spoonful of the mixture onto a baking tray lined with a silicone non-stick mat and flatten out with the back of a spoon or a small offset spatula to a thickness of about 2mm
- Bake for 8–10 minutes until golden brown
- Working quickly, remove the tuiles one by one using a metal spatula and shape into a cone and leave to cool
- Once cool fill with beef tartare and top with whipped creme fraiche and serve immediately