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Ingredient
California Farm Raw Steak Tartare Swiss Chard
Introduce
Chef :
Hobby HorsemanCalifornia Farm Raw Steak Tartare Swiss Chard
Instead of serving guests the delicate appetizer of raw steak tartare on toast, I grind the fresh meat, add herbs and spices, and stuff inside fresh swiss chard leaves, makes the beef taste even more tender, like eating the center of a thick fillet mignon steak.
Ingredient
Food ration :
4 stuffed leaves per personCooking time :
Half an hour
4 Tbs (4 ounces)
piece of grass fed beef from top round or sirloin
Tsp
dyon mustard
Tbs
chopped pickle
Tsp
worchester sauce
Cooking instructions
* Step 1
Grind your own beef: Use a 4 ounce fresh piece of grass fed beef, from the top round or sirloin like this one, tastier and fresher than ready made ground beef. Bring to room temperature, slice in thin strips, chop in food processor, grind in meat grinder, or chop with hatchet.
* Step 2
Mix spices into the ground meat by hand, then divide meat in four equal parts. Blanch swiss chard leaves under running hot water till soft. Destem. Put heaping tablespoon of mix on bottom half of leaf, fold bottom tip over, cover mix with leaf on each side, roll up tight and over twice, so leaf rests under the filling, trim. Serve fresh with cold rose wine. Enjoy.
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Tag
Swiss chard
piece of grass fed beef from top round or sirloin
chopped shallot or red onion
dyon mustard
capers mixed with pinch himalayan rock seasalt
chopped fresh parsley
chopped pickle
Worchester Sauce
lemon juice, tsp balsamic vinegar
Tabasco sauce, 4 drops certified california or spanish olive oil
fresh swiss chard leaves,washed, destemmed, rinsed in hot water
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