STK has brought high-quality dining to a luxe lounge setting since it opened in Toronto in 2016 – but what really caught our attention was their perfectly seasoned steak starter.
Chef Tommy McHugh trained in London, UK for more than six years and worked for some of the worlds most respected chefs including Joel Robuchon, Anton Mosimann and Eric Chavot before helming STK ever since it opened its doors. He shares STK's recipe for beef tartare with us, one of the many delicious dishes available on their weekly lunch and dinner menu.
3 oz diced beef filet*
1 tbsp shallots*
1 tbsp Fresno chilies
1 tbsp chopped chives
1 tbsp chopped capers
2 tbsp mayonnaise
1 tbsp whole grain Dijon
Fresh black pepper
Poached Quail's Egg
Cut everything (including the beef and shallots finely in brunoise-style*) with a sharp knife. Place into a bowl on ice, mix with a spoon, season, taste and season again if needed. Place in a small bowl, garnish with grated egg white, then egg yolk. Place a soft poached quail egg on top and finish with a pinch of chopped chives. Serve with truffle toast.
POACHED QUAILS EGG
Boil a small pot of salted water with white vinegar. Take a paring knife and cut the top of the egg off, pour the egg into a teacup and then into the water for 3 minutes. Place into ice water.
Slice brioche bread into inch thick pieces and remove the crust. Brush with truffle butter and toast in a convection oven for 5 min at 400 F
Hard boil eggs for 13 minutes and drop into ice water immediately (to stop the surface of the yolk turning black). Peel, separate the white from the yolk and pass through a sieve.