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2. Set a 4-inch ring mold in the center of a large dinner plate and gently pack some of the tartare mixture into the mold, pressing down on the top to make an even layer. Remove the mold and repeat to make 3 more servings. Scatter some of the garnishes over and around each plate. Serve each with 3 slices of toast.

Steak Tartare

STEAK TARTARE

MUSTARD SAUCE, CORNICHONS, GARLIC TOAST

Those of you who love steak tartare—and there seems to be very little middle ground between those who do and those who don’t—will be positively enamored of this dish. This is a time when the quality of your ingredients is paramount—purchase the filet from a butcher whom you trust to give you the best selection as opposed to something prewrapped in the market. The egg for the mustard sauce must also be as fresh as possible as it is used raw. Savory anchovies add an extra layer of flavor to the creamy sauce, which pops with whole grain mustard. Crunchy, acidic cornichons, fresh jalapeño—an American touch—and shallots inject the lush tartare with flavor and texture.

Serves 4

1¼ pounds filet mignon

2 tablespoons Dijon mustard

3 tablespoons extra virgin olive oil

1 jalapeño chile, finely diced

1 large shallot, finely diced

6 cornichons, finely diced

2 tablespoons brined capers, drained

3 green onions, green and pale green parts, thinly sliced

¼ cup finely chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

Mustard Sauce

Garlic Toast

1. Put the beef on a plate and place in the freezer for 15 minutes (this will make dicing the beef easier).

2. Whisk together the mustard and oil in a large bowl. Add the jalapeño, shallot, cornichons, and capers and mix to combine.

3. Remove the meat from the freezer and cut into ¼-inch dice. Put the steak in the bowl with the jalapeño mixture, add the green onions and parsley, and fold gently to combine. Season with salt and pepper.

4. Divide the tartare among 4 large dinner plates, drizzle with some of the mustard sauce, and serve with 3 slices of the garlic toast. Serve immediately.

MUSTARD SAUCE

Makes about 1 cup

1 large egg yolk

2 anchovies in oil, patted dry

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

2 tablespoons red wine vinegar

¾ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

1. Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.

2. With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day before serving.

GARLIC TOAST

Makes 12 pieces

2 cloves garlic

½ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

6 (¼-inch-thick) slices Italian bread

1. Preheat the broiler or heat a grill pan over high heat.

2. Combine garlic and oil in a blender and blend for 1 minute. Season with salt and pepper. Pour the mixture into a bowl.

3. Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side. Cut each slice in half. The garlic toasts are best served warm, the day they are made.

FISH AND SHELLFISH

BLACKENED SEA SCALLOPS ♦ GREEN ONIONS, ROASTED TOMATOES

CRISPY SOFT SHELL CRABS ♦ LEMON-DILL BROWN BUTTER, SUCCOTASH

RED SNAPPER ♦ CABBAGE SLAW, SALSAS, FLOUR TORTILLAS

CEDAR-PLANKED SALMON ♦ PINOT NOIR REDUCTION, PINOT BUTTER

RED SNAPPER FLORIDA STYLE

SKATE ♦ SMOKED CHILE BUTTER, CAPERS, TARRAGON, CRISPY HOMINY

PACIFIC COAST BUTTERFISH ♦ SOUR ORANGE GLAZE, PICKLED RED ONION

WILD STRIPED BASS MONTAUK STYLE ♦ CORN, LOBSTER BROTH, CLAMS

CORNMEAL-CRUSTED TROUT ♦ CRAWFISH SAUCE

Blackened Sea Scallops

BLACKENED SEA SCALLOPS

GREEN ONIONS, ROASTED TOMATOES

The legendary Louisiana chef Paul Prudhomme started the blackening craze; the method calls for coating seafood or meat in a spice mixture before cooking it in a cast-iron pan. The quick cooking over high