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Posts Tagged ‘CUT’

Steak Tartare

In Food, Recipes on October 20, 2009 at 8:39 am

steak tartare

Steak tartare has to be my all-time favorite meal, and my very favorite rendition is one we make at home. Lie. My true favorite, which has more to do with sentiment than flavor, is the super mustardy steak tartare at Brasserie Lipp in Paris, which is the first thing I order along with a glass or two (or a bottle, who are we kidding) of house red upon landing to deal with jetlag. CUT in Beverly Hills makes a mean third-place contender, and uses decadent and fatty kobe beef. Here at home we follow an Anthony Bourdain recipe, which has a gazillion ingredients with everything from cognac to ketchup that add to up to a complexity of flavor that is RIGHT. OUT. OF. THIS. WORLD. But the pièce de resistence are the French fries we serve with—hot off the press from Burger King. Yes, I said it. So one night last week I ground up some sirloin, and our friend Alec brought over four frypods from Burger King, along with a pretty ritzy bottle of 2006 Stags’ Leap Napa Valley Cabernet Sauvignon. Genius—and generous, very.

burger king frypod

Anthony Bourdain’s Steak Tartare

From Les Halles Cookbook, by Anthony Bourdain

Serves 4-6 as main course

2 egg yolks

2 tbsp Dijon mustard (28 g)

4 anchovy filets, finely chopped (Foodinista’s note: I sometimes substitute a healthy squeeze of anchovy paste if I don’t have filets on hand.)

2 tsp ketchup (10 g)

1 tsp Worcestershire sauce (5 g)

Tabasco sauce, to taste

Freshly ground black pepper

1/4 cup salad (i.e., corn or soy) oil (56 ml)

1 oz Cognac (28 ml)

1 small onion, freshly and finely chopped

2 oz capers, rinsed (56 g)

2 oz cornichons, finely chopped (56 g)

4 sprigs of flat parsley, finely chopped

1 1/4 lb. fresh sirloin, finely chopped (560 g)

French fries, optional

4 slices fine quality white bread, toasted, quartered, for toast points

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again.

remy martin cognaceggs worcestershire cognac

Fold in the onion, capers, cornichons, and parsley.

onions capers cornichons

Foodinista’s note: Bourdain calls for a fine hand-chop of the meat, but on a weeknight I just can’t muster the energy so instead I send it through a meat grinder attached to my KitchenAid mixer. What’s the deal with the saran wrap, you ask? Um, sometimes it can get kind of messy (think Texas Chainsaw Massacre). Enough said.

kitchen aid meat grinder

Then I feed the ground beef through the grinder, which is also pretty gross…

wooden pestle

meat grinder

And now back to Bourdain… Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points. (Note, Mr. Foodinista likes to grill the bread instead of toasting.)

Happy Birthday, Claire!

In Food on September 27, 2009 at 8:30 pm

birthday cake

It’s been a weekend of celebrating, kicking off on Friday night with a birthday dinner for my sister, Claire, at CUT. (I am still obsessing about the dry aged ribeye with bone marrow, and the blackberry and spice of the Breggo Pinot Noir. Oh lordy.) Last night we continued the birthday bonanza with a bbq, for which Mr. Foodinista grilled carne asada, I made Spanish rice (more on that later this week), my friend Katie made the BEST spicy beans (will try to get recipe), our neighbor Alyssa brought a divine pasta salad, Martha her legendary guacamole, Adam a bottle of Corzo tequila from which he was passing out shots, and then the pièce de resistance, cake! Claire and I drove all the way down to Yellow Vase Bakery in Redondo Beach yesterday morning to pick up this masterpiece for the party. Is any cake worth a three-hour roundtrip drive? You bet your macaron, it is. This one is decadent chocolate with vanilla buttercream layers and whipped cream frosting, and then topped with perfectly chewy and fresh macarons. What I love is that it is not overly sweet. It’s a cake that will break even the most disciplined dieters (which, let’s be clear, I am not). Get more cake than you think you’ll need; it is particularly great for breakfast the next morning with coffee…

A CUT above…

In Food, On Location: Out and About in L.A. on January 21, 2009 at 3:14 am

cut

Today is my husband’s birthday, and I’m halfway across the world missing my boys something awful. But I wanted to make sure he was in good hands so I made a reservation at his favorite restaurant, CUT, so he could celebrate with a couple of friends. My guess is he starts with the steak tartare even though he’ll be having a dry-aged ribeye for his main, although he will be tempted by the filet mignon carpaccio app with celery hearts and white truffles. He will not consider the butter lettuce salad with Point Reyes blue cheese, avocado and Champagne vinaigrette. For sides, I will bet our marriage on the fact that he orders marrow, which he’ll spoon over the ribeye. And then the creamed spinach topped with an organic egg, a gimme. But will it be accompanied by the potato puree or the herbed French fries? I wish I could be there to find out! I love you, Grizz. Happy Birthday!