Seared Dry-Aged Hanger Steak Tartare
Seared dry aged hanger steak tartare, marinated in an umami broth, served with a cured yolk and torched baby celery oil.
Ingredients · Servings 1
- 120 gr dry aged hanger steak (1 piece)
- extra virgin olive oil (for searing)
- 500 gr water
- 100 gr shimeji mushrooms (chopped)
- 100 gr shallots (minced)
- 5 gr capers
- 10 gr extra virgin olive oil
- 20 gr soy sauce
- 20 gr floral honey
- salt (as per your preference)
- pepper (as per your preference)
- 1 gr garlic powder
- 10 gr white vinegar
- 1 egg yolk (16g/ ½ an ounce; I always recommend bio eggs)
- sea salt
- 120 gr sunflower oil
- 50 gr baby celery (or normal; leaves only)
Method · 6 h 40 min
- For health reasons, I always recommend the meat for tartare be frozen first for at least a week in a vacuum bag. If you don’t own one, follow this method at home:
- Brush the meat with olive oil. Wrap it tightly in baking paper. Then wrap it in cling film to secure it and put it in the freezer.
- To defrost, always place it in the chiller and allow 12 hours. Don’t rush it and don’t use hot water.
- When its time to cook, let the meat reach room temp. Cut into 1 cm (about 1/3 of an inch) slices. It doesn’t matter if you go with or against the grain.
- Pat the meat slices dry with kitchen paper then brush with olive oil and sear for half a minute each side in a hot pan.
- Cut into small dice-sized pieces and place in a basin to marinate.
- Over a high heat, sauté the shimeji, shallots, and capers.
- Pour in half the soy sauce and all the water. Turn the heat down to low and reduce the liquid 1/5 on a low boil.
- Pass through a sieve and add the remaining soy, honey, garlic powder, and vinegar to the clear broth. Whisk well and season with salt and pepper.
- Chill it in the chiller for an hour before marinating the meat.
- When it’s time to marinate, I suggest you transfer the hot diced meat into the cold marinade. The shock will absorb more marinade easier.
- Place salt in a small tray. Place the yolk over the salt. Cover the yolk in sea salt. Transfer to the chiller for 6-7 hours.
- Put plenty of water in a bowl. Carefully wash the salt off the yolk.
- Remember, we don’t want the yolk hard. It should be creamy inside. Check your timings and how it works for you given the amount and type of salt you are using. Consume immediately.
- Blanch the celery leaves in boiling water for 1 minute.
- Using a sieve, remove all the water and squeeze the leaves to remove any excess.
- Spread the leaves out on a small tray and torch it well.
- Transfer the celery and oil to a blender. Blend well for at least a minute on slow speed and half a minute on high speed. Check that the oil is green enough.
- Pass through a thin sieve and then through a coffee filter (do it in the chiller so the oil doesn’t lose its color)
- To remove any water from the ready oil, transfer it to a piping bag and hang it for 1 hour. Cut the front part of the bag and pour out the first 10-20 ml. That’s the water. Keep it in a glass bottle or plastic squeeze bottle either in the chiller or in a dark cabinet to help preserve the color and the taste.
This isn’t just any tartare; it’s a celebration of premium dry-aged beef, carefully prepared and artfully presented. So, if you’re ready to embark on a culinary adventure that bridges the gap between classic elegance and contemporary indulgence, this dish is your passport to a symphony of textures and tastes that’ll leave you wanting more.
