Movida Steak Tartare

Movida is one of my favourite restaurants in Melbourne. I just can't get enough of the tapas that they serve. I only wish it wasn't so hard to get a booking there. One of the dishes that I really liked when I was there last was the Steak Tartare. It also looked like one of the easier dishes to make from Frank Camorra's Movida book.

I got all the necessary ingredients, some of which were a bit harder to obtain than others. The hardest thing to get was the Spanish sweet smoked paprika. A trip across town to Casa Iberica on Johnston Street previously had provided a big fiery looking packet of the paprika. All that needed to be done was to combine all the ingredients.

The taste was very good. I didn't have any quail eggs so used a regular chicken egg. This helped to coat the beef and gave it a very smooth mouth feel. I could still taste the flavour of the scotch fillet I used, as well as the other flavours all poking through. I added a lot more tabasco than a few drops, as I like it with a bit more of a kick. At Movida, they use Wagyu, which I should try next time. I think that would make this dish even better.



Movida Steak Tartare

INGREDIENTS
200g day old pasta dura or other firm crusty bread, very finely sliced
200g fillet steak
4 tbsp very finely chopped red onion
few drops of Tabasco to taste
2 pinches of Spanish sweet smoked paprika to taste
1/2 tsp dijon mustard
1 tbsp finely diced cornichons
1 tsp extra virgin olive oil
1 tsp chopped flat leaf parsley
pinch of sea salt flakes
sea salt flakes, extra, to serve
extra virgin olive oil, to serve
1 quail egg (I used a regular egg and that tasted good too), to serve

METHOD
1. Preheat oven to 180C.

2. Put the bread slices on a baking tray and bake for 5-10 minutes until crisp and golden.

3. Using a sharp knife, cut the meat into very tiny dice.

4. Put the meat, onion, Tobasco sauce, paprika, mustard, cornichons, extra virgin olive oil, parsley and sea salt in a bowl and mix thoroughly.

5. Serve in a bowl with a sprinkle of sea salt flakes, a little drizzle of extra virgin olive oil, raw egg on top and croutons. Mix the raw egg into the mince and spoon onto croutons to eat.