TALLAHASSEE, Fla. (WTXL) -- This weekend is the inaugural Shakespeare Uncorked, a food and wine festival supporting the Southern Shakespeare Company.
Six of Tallahassee's top chefs are creating a special gourmet menu to pair with highly awarded and exclusives wines for the event.
One of the minds behind that menu, The Edison's Chef John Minas, joined us on WTXL Sunrise with a special sampling of one of his creations.
Chef Minas made a classic French steak tartare, with his own spin. He created the perfect bite by putting the mixture in phyllo cups.
Here's Chef Minas' recipe:
1/2 cup beef tenderloin, trimmed and small diced (about 4 oz)
1 hard boiled egg, grated
2 tsp dijon mustard
2 tsp Worcestershire sauce
2 tsp shallots, peeled & minced
2 tsp pickled red onions
2 tsp pickled cucumbers
1 Tbsp flat leaf parsley, chopped
1/2 tsp kosher salt
1/2 tsp black peppercorns, coarsely crushed
1 tsp fresh lemon juice
12 mini phyllo cups
12 Flat leaf parsley leaves
In a mixing bowl, add diced tenderloin, salt and pepper. Using a large metal spoon, press the diced tenderloin into the side of the bowl until tenderized. Add remaining ingredients (except egg and phyllo cups). Fold using the large metal spoon until all ingredients are incorporated. Taste and season accordingly. Fill phyllo cups 3/4's full and top with 1/4 tsp of grated egg and 1 Flat leaf parsley each.
Click the thumbnail for more advice on how its done.
Shakespeare Uncorked is Saturday, January 30 from 6:30 p.m. until 8:30 p.m. at The Edison.
Limited tickets are still available, ranging from $130 - $265.
For more information, click here.
Remember, you can catch What's to Eat every Friday morning on WTXL Sunrise.
