Recipe
A timeless icon of New York’s social scene, ‘21’ was the place to go for making magical memories. Recreate that Big Apple razzmatazz in your own kitchen with the recipe for our signature ‘Speakeasy’ steak tartare.
“Try the steak tartare—it’s off the menu.” So said Michael Douglas in the 1987 classic Wall Street when taking Charlie Sheen to lunch at 21 Club. When it’s not starring on the silver screen, the restaurant famously welcomed some of the most glittering names in show business. Frank Sinatra, Liza Minnelli, Luciano Pavarotti and Alec Baldwin all have favourite tables in our Bar Room.
INGREDIENTS:
16 oz top-quality filet mignon (‘21’ uses prime non-aged black angus beef) 4 quail eggs 4 tbsp chopped capers 4 tbsp chopped cornichons 4 tbsp chopped parsley 4 tbsp diced red onion 2 tbsp extra virgin olive oil Sea salt and fresh ground pepper to taste
SAUCE:
1 oz ketchup 1 oz Dijon mustard 1 oz Worcestershire sauce 1 tbsp tabasco
PREPARATION:
Cut the beef into small cubes. Keep refrigerated. Combine all sauce ingredients and refrigerate.
JUST BEFORE SERVING:
In a large bowl, combine the beef, capers, cornichons, parsley and red onion Season with sea salt and pepper Add the sauce and extra virgin olive oil Plate the tartare with a quail egg on top Garnish with petit greens in truffle vinaigrette. Serve with toasted baguette slices or toast points.
SERVES: 4
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