By Shloimy Klein – Fleishigs Magazine
Steak Tartar at a Kiddush? Apparently, yes.
Heshy J of Scoop & Co. says that he’s been doing steak tartar and carpaccio at his exclusive kiddushim for a while now.
While in California recently for an event we held at Tierra Sur/Herzog Winery (featured in the Restaurant Issue), David Kagan, a long time friend, and owner of Western Kosher in Los Angeles, insisted that if I was staying for Shabbos, I had to come to his kitchen and make some unique dishes for the kiddush.
I’m no chef, and have no real cooking experience, but I do enjoy my time in the kitchen and have a few recipes in my playbook, so I went along with it.
We whipped up a huge batch of duck fat chopped liver (which tastes very much like Foie Gras because of the fat), to which David took some aside and added an insane amount of bourbon on Shabbos day, as well as steak tartare.
We prepared all the components before Shabbos (diced up the vegetables, brought along the eggs, spices and condiments) and on Shabbos morning we chopped up the fresh steaks and prepared it on the spot.
The crowd there, although they are not new to trying unique and funky foods thanks to David, really enjoyed this new dish.
Many people who were scared to try it before dove in and realized, that after it is prepared with the spices and acid it is “cooked” to some degree, and not as daring as they thought.
Preheat oven to…PSYCHE! No oven required here, just a classic Steak Tartare using the freshest meat. Watch our video tutorial to see how it’s done.
What You’ll Need
🔹 1 pound kosher filet mignon (eye of the rib)
🔹 2 egg yolks
🔹 1 tablespoon Dijon mustard
🔹 1 tablespoon fresh lemon juice
🔹 2 tablespoons olive oil
🔹 1 teaspoon kosher salt
🔹 ½ teaspoon ground black pepper
🔹 ¼ cup finely diced cornichons
🔹 ¼ cup finely diced shallots
🔹 2 tablespoons chopped capers
🔹 ¼ cup parsley
🔹 Egg yolk, toasted baguette, sliced
🔹 radishes, capers and sprouts, for serving
How To Make It
Finely chop the steak into 1/8-inch dice.
Whisk together egg yolks, dijon mustard, lemon juice, olive oil, salt and pepper.
Combine dressing with chopped steak, cornichons, shallots and capers. Fold in parsley.
Place mixture into round molds or serve on crackers or toast. Top tartare with an egg yolk, if desired. Serve with toasted baguettes, sliced radishes, ground mustard, additional capers, and radish sprouts.
Whether you’re a seasoned kiddush hoster or hopper, this month’s Fleishigs Magazine is right up your alley, because we’re talking all things kiddush.
We’ve got party planner extraordinaire Heshy J Scoop who shows us what a 2019 kiddush is supposed to look like (and it’s not how you think).
Fleishigs and Co hits the town for an epic cholent crawl, taste-testing your city’s best cholent joints. Syrian food makes its first Fleishigs appearance as Jaqueline Elbaz and Aliza Salem show us the ropes, like how to make Lahamagene Hamantaschen and Basboosa. (think we spelled that right .) “The Queen of Kokosh,” @naomi_tgis, takes us dough-deep into her signature recipe, we hit you with some fun mishloach manos ideas, and of course, we’re back with the usual suspects, like the Kosher guru’s top 5 kiddush dishes, Chef Isaac Bernstein’s modern heimish chinese kiddush, and exclusive recipes to help make your home cooking life easier for you and your family. Available in kosher stores now by subscription or at www.issuu.com on all mobile devices.
Find out more at Fleishigs.com