From Millwright’s: Beef Tartare And A Basil French 75

Millwright’s offers a simple, elegant version of beef tartare, and pairs it with a French cocktail.

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The beef tartare at Millwright’s is served with soft pretzels, custom-baked for the restaurant by Farm to Hearth in Haddam and topped with butter and everything-bagel spice. But chef-owner Tyler Anderson says you can serve yours with any good bread, or even potato chips.

To go along with the French-style appetizer, bar manager Chris Parrott suggests a French 75 cocktail with a twist — basil. The herb lends a fresh note to the classic sipper with gin, champagne and lemon. Any “soft” herb with a tender stem (mint, cilantro) can be used in place of the basil, Parrott says.

BEEF TARTARE

>>8 oz freshly ground or chopped beef tenderloin, or another very lean cut of beef

>>3 free range farm egg yolks

>>1-1/2 tablespoon Dijon mustard

>>1 tablespoon ketchup

>>1 tablespoon Worcestershire

>>3 tablespoons canola or vegetable oil

>>2 dashes of Tabasco

>>Salt and pepper to taste

For the sauce: Mix together egg yolks, mustard, ketchup and Worcestershire sauce, then slowly whisk in oil. Finish sauce with dashes of Tabasco to taste, salt and pepper.

Anderson says: Make sure you get very nice beef from a reputable source, and grind or chop the meat as close to serving as possible. Dress beef with desired amount of tartare sauce and add some chopped chives.

BASIL FRENCH 75

>>1 oz gin (Parrott prefers a London dry gin style, like Tanqueray)

>>1/2 oz lemon juice

>>1/2 oz simple syrup

>>3 to 4 oz champagne or dry sparkling wine

>>4 to 5 sprigs of fresh basil

Combine gin, lemon, simple syrup and basil in a shaker or mixing glass with ice. Shake vigorously, then add the champagne. Strain the mixture through fine mesh into a champagne flute to remove as much basil as possible. Add lemon twist for an optional garnish.