Rounding out our top 5 ways to save is Go Raw for More Carpaccio and Tartare
Another great way to stretch your meat budget are these classic raw dishes. While some people might baulk at raw meat dishes, I cant count the number of times I've served Steak Carpaccio to Well Done Only friends who turn around and admit that they loved it.
Carpaccio (see image above) is made by thinly slicing steak (typically Eye fillet) and laying out on a plate. Putting the steak in the freezer long enough for it to semi-freeze can help getting extra thin slices. Once on the plate, I like to simply dress with generous amounts of capers, shaved Parmesan, rocket olive oil and lemon juice or balsamic.
Steak Tartare (see images below) instead of sliced is finely diced like mince. To this is added Dijon mustard, Tabasco, Worcestershire Sauce, finely diced shallots, pickled cucumber, parsley, chives, capers, lemon juice and finally a raw egg yolk.
I made this one(image above) recently as what was to be an entrée for 3 people and it was so deliciously filling that it became the whole meal. (Main course became lunch the next day).
So how can one of the most expensive prime cuts be a good value option? At 180g Eye Fillet Steak would be enough for an entrée size for 3-4 people in both of these dishes. At $12.05 for a 180 portion in our online store, this works out to $3.02 to $4.02 per person for a very fancy restaurant style dish.
Check our how the pros Dan Hong and Mitch Orr make it on this video from Jono
The post Rounding out our top 5 ways to save is Go Raw for More Carpaccio and Tartare appeared first on Sunshine Coast Organic Meats.