The Michael's Culinary Team was back in the kitchen at ABC 7 today! Thanks to Sous Chef Kory Minor for sharing insights about the Prime steaks showcased at Michael's On East including in one of our newest starters. Here's our recipe for the Restaurant's brand-new Filet Mignon Tartare.
Filet Mignon Tartare
Hand-Cut Prime Beef with Farm-Raised Caviar and Dijon Aioli,
Toasted Garlic, Crispy Capers & Olive Oil-Grilled Baguette
For the Aioli
2 eggs (4 oz)
2 oz Dijon Mustard
2 Garlic Cloves
½ oz Sherry Vinegar
½ Lemon, juiced
1 cup Blended Oil
Salt and Fresh Black Pepper to taste
6 oz Extra Virgin Olive Oil
1 oz Sherry Vinegar
Put eggs, mustard, garlic, sherry vin, salt, pepper and lemon juice in robot coupe. Spin until eggs are blended, about 20 seconds. Slowly stream in blended oil. Aioli will be very thick. After the blended oil is added, add the other 1 oz of sherry vinegar. This will loosen the aioli. Then stream in the extra virgin olive oil to tighten it up. Season to taste.
For the Tartare
12 oz Filet Mignon, diced
2 Tablespoons Extra Virgin Olive Oil
1 ½ Tablespoons Shallots, finely chopped
1 Egg Yolk
1 teaspoon Dijon Mustard
1 Plum Tomato, deseeded and diced (small)
1/4 cup capers, drained and deep fried till crispy
3 large Garlic Cloves, sliced paper thin to make garlic chips
2 oz Sturgeon Caviar
4 oz Mustard Aioli
Salt and Fresh Black Pepper to Taste
Green Onion to garnish
Preheat the oven to 400 degrees. Place the garlic flat on a nonstick cookie sheet pan and bake until they get crispy and golden-brown. (Set aside until the dish is ready to be prepared.) Place the beef in a bowl, drizzle with the olive oil and stir until well combined. Add the shallots, mustard, tomatoes, salt and pepper to taste.
On 4 small plate bowls, add 2 tablespoons of the aioli, with a ring cutter, add the tartare mix into the cutter. Add ½ oz caviar on top of the tartare, place 4 to five garlic chips around the tartare and top with the capers. Garnish with green onion slivers and serve with grilled baguette crostinis.