CONNECTICUT, USA — Chef Prasad Chinomula is an award-winning chef and two-time Honree of the famous James Beard Foundation and has made his culinary talents show in several restaurants in Connecticut.
Today, Chef Prasad shows us how to make a delicious Poori Steak Tartare recipe that's sure to satisfy any hunger craving you have!
To learn more about Chef Prasad and his restaurants, head to his website.
Poori Steak Tartare – Semolina puffs – spice infused beef tartare – Pickled carrots - Mango chutney
Ingredients
Semolina Puffs or Asian rice cracker - 12
Tenderloin Beef – 1 lb
Capers – 1 Tbsp
Shallots - 2
Cilantro – 5 sprigs
Egg Yolk - 2
Yellow Mustard – ½ tsp
Coriander powder – ½ tsp
Kashmiri Chili Powder – ¼ tsp
Cumin Powder ¼ tsp
Fennel Powder – ½ tsp
Lemon Zest – ¼ lemon
Lemon Juice – 1 tsp
Mango chutney – 2 oz
Pickled Carrots - Garnish
Beef: Trim all fat. Chill and chop the meat to ¼ inch pieces and chill again.
Tartare Mixture: Mince capers, shallots and finely chop cilantro. In a mixing bowl add capers, shallots, cilantro, egg yolks, olive oil, lemon zest, lemon juice, coriander powder, chili powder, cumin powder yellow mustard, salt and chill.
Finishing
Combine beef, tartare mixture and mix well. Pop the semolina puffs on top, scoop in the tartare, top with a drizzle of mango chutney and garnish with pickled carrots.
Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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