Known for it's BBQ inspired dishes, it's no wonder that Queen East hotspot The Carbon Bar have put a Southern spin on the traditional steak tartare, adding in bourbon and spices to really turn up the heat.
Bourbon Mustard Base
Ingredients
(yields approximately 1⁄2 cup / 125ml)
- 3 tbsp. (1.5oz) Bourbon
- 3 tbsp. Dijon mustard
- 1.5 tbsp. Ketchup
- 1.5 tbsp. Mayonnaise
- 3 dashes of Tabasco a or hot sauce of your choice
- 2 dashes Worcestershire
Method
Whisk all the ingredients together, adding more bourbon or hot sauce as desired.
Tartare
Ingredients
- 12oz (350g) diced tri-tip (sinew and excess fat trimmed off)
- 2 tbsp. Fine chopped flat leaf parsley
- 1 tbsp. Fine chopped cornichon
- 1 tbsp. Rough chopped capers
- 2 tbsp. Fine diced shallots
- 6 tbsp. of the Bourbon/Mustard mixture (about 3⁄4 of the base to start and more if desired)
- Pepper to taste
- Salt (preferably kosher or Maldon salt) to taste
Method
Dice the Tri-tip to about 5mm / 1⁄4” dimensions. A smaller dice yields a finer texture, a larger dice yields a coarser texture.In a large mixing bowl, add all the ingredients except the meat, and lightly stir them together with a fork. Add the diced Tri-tip. Integrate the ingredients gently but thoroughly. Season to taste with salt and pepper.
To serve, spread onto crustini, toast, or crusty bread of your choice. Alternatively, spoon the tartar into quenelles and have you guests spread it themselves! Note: Steak tartar should be served cool. Garnishes can include: a good quality olive oil, maldon salt, micro greens or pickled jalapeno slices
