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Recipe for Poori Steak Tartare by Chef Prasad

Chef Prasad shows us how to make a Poori Steak Tartare recipe that's sure to satisfy any hunger craving you have!

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.

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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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