An Introduction of Lily & Boom Signature Dish: Steak Tartare
What is steak tartare?Steak tartare varies from restaurant to restaurant but there are usually at least a few common denominators. At the very least, steak tartare usually means finely chopped beef, a dash of ketchup, Tabasco sauce and Worcestershire sauce, mixed with a raw egg yolk, chopped shallots, capers and sometimes chopped pickled gherkins.
Why do people like steak tartare and what makes it so special?
Steak tartare fans love the spiciness of the horseradish combined with the creamy sauce and chewiness of steak. The other great thing about this dish is that although it does have some deep roots in tradition, it can be very versatile. When we decided to add steak tartare to our menu, we wanted to add our own twist to this classic steak-lover’s dish. Our guests want the freshest ingredients and expect texture, flavors and aromas to strike a perfect gastronomical balance. That’s why we created our steak tartare in Hong Kong with visitors and residents in mind.
The history of Steak Tartare
The origins of steak tartare have been hotly debated over the years with some claiming that its name was taken from the Tartars who were rumored to carry raw meat under their saddles. According to the myth, they did this to tenderize the meat but historians have rejected the story, stating instead that the thin layer of meat was meant to protect the horses from sores. Besides, even 800 years ago, we don’t think anyone would want to eat raw meat that had been kept in such unhygienic conditions for hours on end!
Chopped beefsteak first appeared on menus in France at the turn of the 20th century, the dish was originally called "beefsteack à l'Américaine." Steak tartare rose to popularity in the 1950s. While it is not clear exactly why the dish was associated with America, it is certainly enjoyed on both sides of the Atlantic today, and we want to share that tradition right here in Hong Kong- albeit with a modern twist. We find it more likely that the name stems from the association with tartare sauce (which in itself is now a far cry from the sauces and seasonings used in the original dish).
What goes into a Lily & Bloom Steak Tartare - steak tartare recipe
Ingredients Lily & Bloom steak Black truffle Radish Sourdough bread Quail Egg Black pepper Horseradish crème
Our Steak Tartare method
Our steak tartare has one foot in tradition and one in modern cuisine. We use two cuts, rib-eye and sirloin. We do that because we like the fatty content in the rib-eye meat that gives it a creamier mouth-feel than sirloin could deliver on its own.
- First, we season and hand-chop the cuts and mix thoroughly.
- We then mix the prime chopped steak cuts with our homemade truffle sauce. We use lots of ingredients to create the perfect flavor balance; ketchup, truffle paste and truffle oil, tobacco, Worcestershire sauce, shallots and capers.
- Next, we add a horseradish crème to the plate. It’s made with fresh horseradish, crème fraiche and sour cream. The steak tartare is layered on top of the horseradish cream.
- On top, we sprinkle pickled shallots, fresh truffle slices and a quail egg. We prefer the quail egg because of its superior, creamy texture. The sourdough croutons are added for a light and flavorsome crunch.
