Florida Orange Steak Tartare
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.
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.
- Combine Pommery® mustard, orange juice and dry mustard; remove one-half of mixture and reserve.
- 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.
- 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.