Special dressing today: Mack the knife (turn player and see it shine at that street corner).You could also reach heaven without moving from your kitchen if you'd follow my instructions... Are you a meat lover? Do you still have that old instinct alive? Do you like it Raw?
I'm sharing with you all this treasure: One of the recipes I've learnt at my cooking lessons - Steak Tartare according to the chef's taste.
The story starts at Plaça del Pi, Barcelona's down town, where this old and precious shop sells all kind of high quality cutting tools. Ganiveteria Roca is the place to go if you need the best and sharpest knife in town! If you want to know more about it follow the link and see how it all started back in 1911.
Not only the store window stays the same, also the inside of the shop keeps the original design and furniture... a joy to see!
All kind of tools with a sharpened edge live here! Best brands: international and national share the shelves and the display cabinets. I couldn't find a better place for the search of my new knife!
I saw some international brands, most of them German that were the highest quality and price (about 80 Euros). But, I finally choose a national one: Arcos which is not the Michael Schumacher of the knifes, but is the Fernando Alonso... he, he, just getting there ;D.Once home, I learned what the word sharpened meant!!!
These are the ingredients we will need: 500 grs of Beef Fillet, 1 red onion, 4 pickles, 6 yolk eggs (not showing in the picture... I forgot to put them there), 4 table spoons of Arbequina olive oil, 4 table spoons of Oyster Sauce, 1 tea spoon of Tabasco and 1 tea spoon of maldon Salt.- Get your knife ready and clean the fillet from nerves and fat (or ask your butcher to do so)cut the beef the thinnest possible. First cut thin slices of meat and then mince them with your knife. Iker recommendation was not to use a food blender or processor. Once minced place in a big bowl.
- Same thing with the onion and pickles: mince with the knife the smaller possible, add to the bowl.
- Add the rest of the ingredients and mix it all with a fork.
- Toast some bread and eat at room temperature. Not cold.
Doesn't this meat look fantastic? Even though you might think that the oyster's sauce is out of place here... trust me... it's a delish! This combo will be a winner in your table!!! It will melt in your mouth!
If you want to know more about the original Steak Tartare, follow the link to Wikipedia. And if you want to know how Iker's Steak Tartare tastes, follow this post's recipe ;DIker Erauzkin, the chef who's teaching us at La Boqueria, highlighted the importance of having a good tool in our kitchens and if we want to perform the perfect steak tartare we need the best knife.
Iker is preparing the launch of his new book (we'll be able to have it by Christmas), I will give you the link as soon as I have it, he is also working as a chef at the VirtualClub at Mallorca, which is a Beach club with a wonderful restaurant... take a look at his web here. And if you happen to be in Mallorca or plan a trip there... that is your place for a dreammy launch/dinner.
You can get some information on his books here.
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