Virginia Kobe Beef Steak Tartare Recipe

Women, who have reshaped their professional lives, after long struggles, are being celebrated during Women's history month.

The group Dress for Success is partnering with Kimpton Hotels to honor the women (for more information e-mail: Dress for Success).

Dress for Success Executive Director Erika Watson and one of the organization's clients, Annette Gladney, spoke with 9 News about the ceremony (click related video to learn more).

Meantime, Robert Weland, the executive chef of Poste Moderne Brassierie at the Hotel Monaco stopped by and provided viewers with a preview of one of the chef demonstrations being done during the awards ceremony. Below is the recipe.

Virginia Kobe Beef Steak Tartare with Homemade Brioche and Meldon Sea Salt by Executive Chef Robert Weland, Poste Moderne Brassierie

Serves six

For the Virginia Kobe Beef Steak Tartare: Ingredients: 6 oz Kobe Beef, small dice ½ cup Chives, chopped 1 TBSP Capers (drained, rinsed and chopped) 4 TBSP Extra virgin olive oil 2 TSP Mustard powder 2 TSP Worcestershire sauce 1 Egg yolk 2 TSP Ketchup Salt and pepper to taste

Instructions: Combine all ingredients in a bowl with ice. Set aside and refrigerate.

For the Brioche: Ingredients:

1/4 cup Milk, scalded 1/4 oz. Fresh Yeast 1 7/8 cup Bread Flour 4 each Beaten Eggs ½ T. Sugar Salt to taste ½ lb. Butter, unsalted Egg wash

Instructions: In a mixer, add milk and yeast. Stir until dissolved. Add Bread Flour and combine. Set aside until reaches room temperature (will be foamy and double in volume) In stages, add eggs, remaining flour, sugar, and salt. Incorporate well after each addition. Remove bowl from mixer and cover with damp cloth, set aside until doubles in volume (2 hours). Punch down and knead until smooth. Return to bowl and cover with damp cloth. Set aside and refrigerate overnight. Preheat oven to 375 degrees Cut 4PC. 4" round molds with non-stick spray. Punch down dough and turn onto lightly floured work surface. Knead until smooth. Divide into 4 pieces. Roll into balls, and then into molds. Brush with Egg wash, cover with cloth and set aside until doubles in volume (30 minutes) Brush with Egg wash again, and then bake until golden. Cool on wire rack and sprinkle with Meldon Sea Salt. Bake until salt sets.

For the Garnish: Ingredients: ½ oz. Micro mizuna 1 oz. Extra virgin olive oil ½ tsp Mustard powder ½ oz Cabernet vinegar Salt and pepper to taste

Instructions:

Whisk oil, mustard powder and vinegar together, adding oil slowly. Set aside.

For the Sauce: Ingredients: ½ cup Crème fraiche ½ lemon Juice of the lemon 1 oz Heavy cream Salt and pepper to taste

Instructions: Combine all ingredients. Set aside.

Plating the dish: Warm brioche roll in oven. Remove and cut into two pieces. Scoop tartare on top of one piece of brioche and place other piece on top (like a mini-hamburger) Drizzle sauce on plate. Place tartar/brioche on top. Toss micro minuza with oil and vinegar dressing and use as garnish on plate.

Enjoy!