Greetings, everyone! I’m Mark Zoch, the face behind The Dinner Dude. Today, we’re going to be talking about a dish that’s close to my heart – Fillet Mignon Tartare with Capers and Dijon Mustard Vinaigrette. There’s just something about this dish that calls to me. It’s not only incredibly tasty but it’s also quite an adventure to prepare and serve. But before we get into all that, let’s set some context.
This dish is not just about indulging in a gastronomic delight. It’s about understanding the harmony of ingredients, the balance of flavors, and the joy of creating something truly special. It’s like conducting an orchestra in your kitchen where each ingredient plays its part perfectly, resulting in the symphony that is Fillet Mignon Tartare with Capers and Dijon Mustard Vinaigrette!
Fillet mignon tartare with capers and Dijon mustard vinagrette Recipe
Fillet mignon tartare with capers and Dijon mustard vinagrette
Equipment
Ingredients
- 350 gr of fillet mignon
- 8 spring onions
- Some small green sweet
- peppers friggitelli or similar
- Extra virgin olive oil
- Some capers
- Extra virgin olive oil
- Salt and pepper to taste
- Some drops of Worcester sauce
- Some drops of sweet soya sauce
- Some drops of green tabasco
- A teaspoon of Dijon mustard
- Some drops of lemon or lime
Instructions
- Take the piece of fillet mignon and chop it with a knife till it gets almost minced: do not use the mixer.
- Take a pastry ring, medium size, put it on a serving dish and start to fill it with the minced meat helping yourself with a spoon. Remove the ring and keep on preparing the other portion. Cover and live in the fridge while preparing the vinaigrette and the vegetables.
- Clean the onions, clean the peppers, take away the seeds, wash them carefully, take a non stick pan, heat it very well and cut these vegetables longitudinally.
- Lay down the vegetables and make them get to a good point of brown, turning them once in a while. When they are ready, lay them on a serving dish, season with oil, salt and pepper and live them aside.
- Start now preparing the vinaigrette: cut the capers in medium size pieces, put them in a small bowl and add all the other ingredients: oil, a little salt, pepper to taste, Worcester and soya sauces, the green tabasco, the Dijonmustard, the lemon and mix energetically by hand. When the mixture is ready, smooth and shiny put it aside.
- Star preparing the dish to be served: take your tartare, put the vegetables aside and season with your vinaigrette.
Video
Notes
the vinaigrette you can use all your fantasy in combining elements to your personal taste, always trying them while preparing!
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Exploring Beyond: Fillet mignon tartare with capers and Dijon mustard vinagrette with Different Kitchen Tools
Fillet Mignon Carpaccio: Use a meat slicer to thinly slice the fillet mignon. Serve it carpaccio-style with the capers and Dijon mustard vinaigrette.
Caper and Dijon Mustard Vinaigrette Ice Cubes: Use an ice cube tray to freeze the vinaigrette into cubes. These can be used to chill and flavor your tartare simultaneously.
I hope this inspires you to embark on your own culinary adventure. Remember, cooking is an art that
Tips for making Fillet mignon tartare with capers and Dijon mustard vinagrette
Cooking Tips for Fillet Mignon Tartare with Capers and Dijon Mustard Vinaigrette
Let’s delve into some crucial cooking tips that can elevate your Fillet Mignon Tartare with Capers and Dijon Mustard Vinaigrette to new heights.
- The Right Beef: Choosing the right cut of beef is paramount. Opt for fresh, high-quality fillet mignon from a trusted butcher.
- Handling the Meat: Tartare requires raw meat, so handle it with care. Keep it chilled at all times until you’re ready to serve.
- The Vinaigrette: The Dijon mustard vinaigrette is the soul of this dish. Balance the tanginess of the mustard with the sweetness of the honey and the acidity of the vinegar.
- Adding Texture: Capers add a delightful crunch and a burst of flavor to the tartare. Rinse them well to remove excess salt or brine.
- Seasoning is Key: Season your tartare just before serving to prevent the salt from drawing out the moisture from the meat.
Serving Suggestions: Unleashing Your Creativity
Now, how do we serve this dish? The Fillet Mignon Tartare with Capers and Dijon Mustard Vinaigrette is a versatile appetizer. Here are some ways to make your serving stand out:
- Classic Elegance: Serve the tartare on a chilled plate, topped with the vinaigrette and a sprinkle of fresh herbs.
- With a Twist: Add thinly sliced radishes or pickled onions for an extra layer of texture and flavor.
- Wine Pairing: A light-bodied red wine, such as a Pinot Noir, pairs beautifully with the rich flavors of the tartare.
Frequently Asked Questions (FAQs)
Here, I’ll address some common queries regarding Fillet Mignon Tartare with Capers and Dijon Mustard Vinaigrette:
- Can I prepare the tartare in advance? It’s best to prepare the tartare just before serving to ensure freshness and prevent any risk of bacterial growth.
- What can I use if I don’t have fillet mignon? You can substitute fillet mignon with another lean cut of beef like sirloin or tenderloin.
- Is there a vegetarian alternative for fillet mignon tartare? A beet tartare would be a great vegetarian alternative. You can follow the same recipe, replacing the fillet mignon with roasted beets.
- What other dishes pair well with this? This tartare pairs well with a fresh salad, crusty bread, or even some crispy fries.
- Can I freeze the fillet mignon before making the tartare? Yes, you can freeze it for a short while to make it easier to slice. However, ensure it’s thoroughly defrosted before serving.
So there you have it, folks! That’s my take on Fillet Mignon Tartare with Capers and Dijon Mustard Vinaigrette. I hope you’ve found these tips and insights helpful. Happy cooking and bon appétit!