Florida Orange Steak Tartare

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Chilled, minced steak tenderloin tossed in an emulsion of Florida orange juice, soy, ketchup, and whole-grain and dry mustards creates a sweet and savory dish with indescribable appeal that customers are sure to celebrate.

Ingredients

1 cup Pommery® mustard*
1/2 cup Florida orange juice
2 tablespoons dry mustard
2 tablespoons sweet soy sauce
2 tablespoons ketchup
1 pound beef tenderloin, minced
3 tablespoons red onion, minced
2 tablespoons chives, minced
8 baguette toast points
Florida orange slices, if desired
Chives, chopped, if desired

*Pommery® mustard can be purchased at specialty supermarkets or online. Spicy whole grain mustard can be substituted for Pommery® mustard.

Steps

  1. Combine Pommery® mustard, orange juice and dry mustard; remove one-half of mixture and reserve.
  2. Add soy sauce and ketchup to remaining mustard mixture; stir to combine. Add beef tenderloin, red onion and chive to mustard mixture; mix gently to combine.
  3. Form Steak Tartare into 4 rounds. To serve, place Steak Tartare round on serving plate; add 2 baguette toast points and a dollop of reserved mustard mixture. Garnish with orange slices and chopped chives, if desired.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources