Pomponio Ranch Steak Tartar with Rosalind Seed Bread Crouton, Avocado Smash, Pickled Shallots, and Pea Sprouts, with Fresh Farmer John & Eda Herbs


The Tartar…
8oz Filet Mignon-trimmed and minced
2 Cloves Garlic Minced
1 tbsp. Dijon Mustard
2 Sprigs Rosemary
4 Sprigs Thyme
1 Sprig of Sage Leaves
Sea Salt and Fresh Ground Black Pepper to Taste

Make sure the Filet is trimmed well, mince by hand with a sharp knife, put in a stainless steel or ceramic bowl (avoid plastic). Mince the garlic, rosemary, thyme and sage. Add to the bowl with the Dijon, add salt and pepper to taste. Let marinate in the bowl for about 20 minutes before plating/serving.

The Smash…
2-3 Avocado’s Ripe
1 Lemon
Sea Salt and Fresh Ground Pepper to Taste

Add the Ripe avocado to a mixing kitchen-aid bowl with the paddle attachment, add half of the zest of the lemon, with all of the juice. Salt and Pepper to taste.

Pickled Shallots…
6 Large Shallots- Julienne
1/4 Cup Cider Vinegar
1 Cup Red Wine Vinegar
1/4 Cup Ruby Port
3/4 Cup Granulated Sugar
1 Cinnamon Stick
1 Star Anise

Bring the vinegar, port, cinnamon stick, and star anise to a slight simmer, over medium heat in a 2qt. saucepan. Add sugar and dissolve, stirring gently until it has reduced by 1/4. Turn off and add julienned shallots, cover and let sit for 30 min. Reserve the shallots with the liquid (it will make them last longer in the fridge).

The Rosalind Crouton…
1 Loaf Rosalind Seed Bread

Slice bread in 1/4″ slices and then into fourths. Drizzle Olive Oil, or Render Pomponio Ranch Bacon Ends down and reserve the fat, brush liberally. Bake croutons at 375 degrees until crispy brown. Let cool on a rack for later.

Assemble as seen in the picture, from bottom to top…

Rosalind Crouton > Avocado Smash > Tartar > Pea Shoots > Pickled Shallots