"The Artist", nominated for the Best Picture Oscar 2012, is set in 1927 Hollywood. "The Artist" stars Jean DuJardin and Berenice Bejo. DuJardin has been nominated for the Best Actor Oscar 2012, and Bejo has been nominated for the Best Supporting Actress Oscar 2012.
Celebrate 1927 in style at your "The Artist" themed Oscar party. Treat your guests to traditional dishes from Sardi’s Restaurant, which moved to its current location in Hollywood in 1927.
Western New York shoppers can find the ingredients for this recipe at local retailers:
- Lexington Co-op (807 Elmwood Avenue, Buffalo 886-COOP)
- Budwey's Markets
- Tops Markets
- Wegmans
"The Artist" follows silent movie star George Valentin (Jean DuJardin) as he worries that the arrival of talking pictures will cause him to fade into oblivion. Valentin meets Peppy Miller (Berenice Bejo), a young dancer set for a big break, and the sparks fly.
“The Artist” themed Oscar party 2012 menu:
- Classic Champagne cocktails
- Classic Caesar salad
- Traditional French onion soup
- Sardi’s steak tartare
- Chiffon cake
Sardi’s Restaurant in Hollywood is famous for its steak tartare. Steak tartare is high quality prime beef tenderloin either ground or chopped to a fine dice and served raw. Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut. If possible, buy the meat the night before or the day of your party. Keep the beef covered and refrigerated in the coldest part of your refrigerator until you are ready to use it.
For the freshest, highest quality meats in Western New York, shop at Federal Meats or Wegmans. Call ahead and speak with the butcher and let him or her know exactly what you need for your steak tartare recipe. You also should use pasteurized or very fresh eggs from a reputable source. If you cannot find pasteurized eggs, you can pasteurize eggs yourself.
Ingredients for steak tartare:
- 3 anchovy fillets, rinsed and minced
- 2 teaspoons capers, drained and rinsed
- 3 teaspoons Dijon mustard
- 2 large egg yolks
- 16 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
- 2 Tablespoons finely chopped red onion
- 2 Tablespoons finely chopped Italian flat leaf parsley
- 4 teaspoons olive oil
- 3 dashes hot sauce (approximately 1½ teaspoons)
- 4 dashes Worcestershire sauce (approximately 2 teaspoons)
- ¾ teaspoon crushed red pepper flakes (optional)
Directions for steak tartare:
- In a large non-metal bowl, combine anchovies, capers, and mustard. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
- Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season the mixture liberally with salt and freshly ground black pepper. Using a ring mold or free hand, attractively arrange steak tartare on each of 4 plates in a round shape. Serve immediately with toast points or French fries.
Rachael’s recipe notes:
- You may choose to serve steak tartare with a raw egg yolk on top of each serving. You may also choose to put a small amount of arugula or baby mesculin greens on top of the steak tartare. Sardi’s traditional steak tartare is served with cooked, finely chopped egg yolks on top.
- Freezing the beef for approximately 10 minutes before you begin the steak tatare recipe makes it the beef easier to cut into small dice.
Want more delicious recipes FREE? Click the Subscribe link found at the top of each Buffalo Cooking Examiner article.
All content published in this column (and photographs, where applicable) is under copyright and cannot be copied or reposted without prior written consent by the author. Partial reposting is permitted with a link back to the original article. For consent, questions or comments email byrachael@gmail.com
- Follow Family Food Fun Holidays and Celebrations, Buffalo Frugal Living Examiner, Rachael's Food Buzz on Facebook. Also follow Rachael on Twitter and Pinterest
Comments