Sunday Brunch: Steak Tartare | WGN-TV


CHICAGO — Chef Ce Bian, from Roka Akora, will present viewers methods to make Steak Tartare with Wagyu sauce, which he shall be making at the tartare table Sunday’s Cochon555. Cochon555 is a culinary event to boost consciousness for heritage breed pigs by way of an revolutionary nostril-to-tail pig cooking competitors.

Steak Tartare
6 oz. of meat

Bian used Snack River Fillet, however any sort of fillet will work for the dish.

Reduce it into skinny small items and transfer to mixing bowl

Wagyu Tartare Sauce

10 spoons of Mayonnaise
2 spoons of almond oil
1 spoon of plum wine
2.5 spoons of truffle juice
2 spoons mild soy sauce
2.5 spoon cherry vinegar.

Mix above elements into mayonnaise and refrigerate

Reduce and mix the next collectively and put aside:

10g Shallots
5g Chives

Prepare dinner the lotus ‘chip’ that goes with the tartare using oil and water;

Thinly slice the lotus root vegetable (may also use taro as an choice) utilizing a Mandolin slicer or an analogous utensil

Drop the lotus into the oil to prepare dinner after which take out and sit earlier than including to the dish

Mix the sauce with the steak; add shallots/chives

Plate the completed dish 

COCHON555
Sunday 5 p.m. – 7:30 p.m.
4 p.m. VIP entry
Morgan Manufacturing
401 N Morgan St.
Tickets start at $one hundred thirty
cochon555.com 



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