Fillet steak "Tartare" from the grill pan

Ingredients for 4 servings:

• 4 steak(s), fillet steak, approx. 160 to 200 g each
• 2 tbsp clarified butter
• 1 tbsp butter
• 1 lime(s), organic
• 4 tbsp extra virgin cold-pressed olive oil
• 6 capers, pickled, finely chopped
• 1 m.-large shallot(s), finely diced
• ½ tsp mustard, medium hot
• 1 sprig(s) parsley, flat, with stems, finely chopped
• 1 sprig(s) basil, finely chopped
• 1 egg yolk
• 100 g arugula
• 8 cherry tomatoes, quartered
• n. B. salt and pepper, freshly ground
• Sugar
• n. B. Cheese, freshly grated, e.g. Pecorino or Parmesan

Instructions

Working time approx. 20 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 26 minutes

“half-cooked” steak of a very special kind

Preparing the steaks: Using a (very) sharp knife, cut several slits into the center of each steak from one side to the center, creating a diamond pattern. The diamonds should have an edge length of 2 to 3 mm. This is easiest if you place the fillet between two wooden slats that are half the thickness of the fillet. Then simply cut across the wood. Of course, you can also do this freehand. Now lightly salt and pepper the steaks on both sides and gently sprinkle with sugar. Making the marinade: Pour the olive oil into a bowl. Then grate in half the lime zest, followed by the lime juice. Then add the finely chopped capers, finely diced shallot, mustard, parsley, basil, and egg yolk. Whisk the marinade thoroughly until fluffy. Finally, season with salt, sugar, and pepper and chill. Preparing the plates: Arrange arugula and quartered cherry tomatoes as a bed on the plates, with the tomatoes at the edge. The steaks should later rest on the arugula, not on the tomatoes. Now it’s time to get down to business: Heat the clarified butter in a ridged grill pan. Sear the steaks on the uncut side for 3 minutes. After 1 1/2 minutes, rotate them 90 degrees (do not flip them!) to create a nice, even grill pattern on the underside. At the same time, add the butter. After three minutes, remove the steaks and let them rest on a plate for 1 to 2 minutes. After the resting time, arrange the steaks on the arugula bed. Whisk the marinade vigorously again and pour it over the meat and the edge of the salad. Finally, garnish the salad sparingly with hard cheese using a grater or vegetable peeler. Fresh ciabatta or flatbread goes wonderfully with this.