Steak Tartare with Black Garlic Aioli and Breadcrumbs
Poulsard Rosé from Jura
Instead of a traditional pairing of light red wine, we chose a minerally, lightly spicy Poulsard rosé from Jura, France, The wine’s fruitiness balances the earthiness of the dish, its minerality highlights the umami, and its elevated acidity helps refresh your palate for the next bite!
From: Sommelier Alicia Kemper, Wine Director at fundamental LA
This is a great dish for summer because it’s cool and light, but big on umami and flavor. We grind the meat ourselves and handle it as little as possible to keep it cold and preserve its texture.
Serves 4; Total time: 45 minutes
For the Black Garlic Aioli:
3 cloves black garlic
1 tablespoon Dijon mustard
½ tablespoon fish sauce
2 tablespoons Champagne vinegar
1 poached whole egg
1 raw egg yolk
½ teaspoon smoked paprika
½ teaspoon cayenne
1 cup blended oil
Salt to taste
For the Steak Tartare
1 pound of steak, any not too lean cut such as flat iron
3 tablespoons chives
2 tablespoons shallots, brunoised (evenly diced into 1/8” cubes)
1½ teaspoons (approximately) Maldon salt (to taste)
2 tablespoons breadcrumbs
1½ tablespoons extra virgin olive oil
1 bunch watercress (for garnish)
Meat grinder (Alternatively, ask the butcher to freshly grind the meat.)
1. Put everything except the oil, vinegar, salt, and fish sauce into a food processor and blend until well incorporated. Stream in oil very slowly until it’s incorporated to the consistency of a creamy mayo. Season with vinegar, fish sauce, and salt.
2. Cut steak into strips and feed into a meat grinder. (Alternatively, have the butcher do this for you.) Fold in chives, shallots, salt, and extra virgin olive oil.
3. Place the black garlic aioli on the bottom of the plate, the seasoned steak on top, and garnish with breadcrumbs, watercress, and extra virgin olive oil.