Tuesday, April 1, 2014 |
1 year ago
Mostly raw beef, creamy egg yolk, crispy egg roll skins
As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish has been serving up 100 of our favorite local dishes. Now it's time to grab your tickets to the Best of the Twin Cities party on April 24 at Muse. Enjoy complimentary samples from some of the city's best eateries, drink specials, live music, and more. Click here to purchase, and we'll see you there!
This quest to document our 100 favorite dishes has brought us a long way, but we've now entered into the top ten and to step things up, we bring you the tenderloin tartare egg roll from the Strip Club Meat & Fish
in St. Paul.
The Strip Club is known for insanely delicious cocktails, perfectly prepared meat and fish dishes, and of course, the tireless pursuit of top-notch service, but this next dish adds another feather to that cap: chef J.D. Fratzke's clever and creative approach to dishes. The tenderloin tartare egg roll is an exceptionally delicious interpretation of a tried and true classic.
The Strip Club owners to open "upscale flannel" Saint Dinette in Lowertown
Behold, the Strip Club.
Photo courtesy of Aaron Landry
The appetizer itself appears to be of a fairly simple construct, yet the challenge of getting the eggroll skin perfectly golden and crisp while leaving the beef fairly uncooked is surely no small feat. The chopped tenderloin, just barely warmed around the edges, has its beefiness amplified by an umami-packed soy sauce with hints of ginger and sesame oil.
Let's not forget about that perfectly fried egg in the middle of the plate. The yolk lends an exquisite, velvety texture and adds a luxurious richness to the beef. Accentuated with a pinch of Chinese five spice and a few shards of scallion, this dish is nothing shy of a decadent event.
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