Hellmann’s + South of Houston = American Steak Tartare

Restaurant South Houston

At South Houston in The Hague, they combine French and American cuisine. It may sound strange, but when you think about it, it actually works very well. Jaimy Schmitt (35), who runs the restaurant with his twin brother Dylan, will never forget the first time he ate dry-aged beef in Texas. With dry ageing, the meat is matured for several days in a space where the humidity and temperature are controlled, giving it extra flavour. That aged meat is exactly what they now use in the restaurant.

Dry-aged steak tartare

The same goes for the French classic, steak tartare. They use dry-aged sirloin tip for this, a cut from the loin. Its sinew is so tough that it cannot be used as entrecôte, but the meat is just as good as the rest of the loin. If you can’t find this exact cut, ask your butcher for another beautiful piece of meat for tartare.

Best quality

Because you eat it raw, it’s extra important to use ingredients of the best quality. That applies to the meat, but also to everything else. The dish gets an extra American twist from using Hellmann’s mayonnaise. Unlike many other varieties, this one isn’t sweet but deliciously tangy, which pairs perfectly with the beef.

Recipe

Want to make it yourself? Our friends at MUNCHIES have written out the recipe for this steak tartare for you.

Would you like to read more about The Essentials by Hellmann’s? Click here.

This article was created in collaboration with Hellmann’s.