RECIPE OF THE MONTH: Beef tartare and steak diane

Rohit Sharma, chef de partie at Terra Firma Steakhouse, InterContinental Dubai Festival City shares recipes for two of his favourite beef dishes, beef tartare and Steak Diane

Beef tartare

Ingredients

• 150g beef fillet, finely chopped
• ½ tsp shallots, finely chopped
• ½ tsp extra-virgin olive oil
• 1 tsp cornichons, chopped
• ½ tsp nonpareille capers
• 1 tsp chopped parsley
• ½ tsp chopped chilli
• Dash Worcestershire sauce
• Dash Tabasco sauce
• Maldon sea salt
• Freshly ground black pepper
• 1 egg yolk

Method

1. Mix together all the ingredients, except the egg yolk, with a good pinch of black pepper and 2 good pinches of Maldon sea salt.
2. Use a ring to arrange on a small plate.
3. Top with the egg yolk, leaving it in a half shell for presentation, as shown.
4. Season the egg yolk, to finish.

Article continues on next page ...

Steak Diane

Ingredients
2 sirloin steaks, 200g each
½ tsp freshly ground black pepper; sea salt
1 tsp olive oil; 1 tsp butter

For the sauce

• 2 tbsp brandy or Cognac
• 2 tbsp butter
• 200g sliced mushrooms
• 1 onion, diced
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• ½ tsp sea salt
• freshly ground black pepper
• 1 tbsp chopped chives
• 1 tbsp finely chopped parsley
• 1 tsp lemon juice

Method

1. Season the steak on both sides.
2. Heat the oil in a non-stick frying pan. Cook the steaks on a high heat for 3 minutes each side.
3. Add butter and lightly baste steaks. Take pan off heat; transfer steaks to two warm plates.
4. Add the onion and mushrooms to the pan and gently cook without colouring.
5. Add the brandy or Cognac to the still-hot pan, return it to the heat and ignite.
6. When the flame dies, reduce heat. Add butter, Worcestershire sauce, mustard, sea salt and pepper, stirring with a wooden spoon for 1 minute, allowing the mixture to bubble and thicken.
7. Add the chives, parsley, lemon juice and any juices that have gathered from the resting steaks, stir well and pour the sauce over the steaks.