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

Ideas and Innovation
woman sick phone bed

Our employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked for the day. We also assign points for unapproved absences. Everyone starts with a freebie, and when they get to 4, then we start the disciplinary action process. When a staff member gets to 10 points, that is grounds for termination.

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...

FSD Resources