It’s Harry Potter week here in the Starving Chef’s kitchen. Today we are joining Harry and Hermione at the lustrious “Slug Club” with Professor Slughorn, where talented witches and wizards alike are invited for a private dinner in Professor Slughorn’s office.
During their evening at the Slug Club, Hermione continously tries to dodge Cormac McClaggen who has been trying to flirt with her.
And while initially Hermione was using McClaggen to make Ron jealous, she quickly realized that McClaggen was overly persistent for her liking anyway. So at the party, she gobbles down dragon tartare because it suppposedly gives the diner horrid breath.
While in the books Harry refers to the dish as “Dragon Balls” – as with most tartare, it is served raw. However, in the Muggle version, dragon meat is really hard to come by, so London broil flank steak will have to do.
This dragon “tartare” is broiled under high heat until cooked medium rare in the center and then finished off with a real blast of fire.
It is then topped with a chanterelle and black garlic mash – for optimal bad breath.
Hermione’s Dragon Tartare | Harry Potter Inspired Recipes
- Harry Potter Unofficial Cookbook
- 24 oz London broil or flank steak
- 1 cup chanterelle mushrooms finely chopped
- 4 cloves black garlic roughly chopped
- 3 shallot finely chopped
- 3 slices thick cut bacon
- 1 tablespoon horseradish
- 1 egg
- ½ cup plain bread crumbs
- 2 tablespoons butter for greasing & sauting
- salt & pepper to taste
- fresh parsley chopped for topping
- red pepper flakes for topping, to taste
FOR CHANTERELLE & BLACK GARLIC MASH:
- 4 chanterelle mushrooms roughly chopped
- ½ cup butter
- 1 chile pepper chopped
- 4 teaspoons fresh thyme on stem
- 1 teaspoon horseradish
- salt & pepper to taste
- In a skillet over medium heat, melt one tablespoon of butter until frothy. Add the minced chanterelle, shallot and black garlic cloves. Saute until fragrant, about 2-3 minutes. Remove from the pan, set aside and wipe the pan clean.
- Preheat the oven to 425 F. In the same skillet over medium high heat, fry the bacon slices until crispy – about 5-6 minutes. Remove the bacon from the pan but reserve the grease. Finely chop the cooked bacon.
- Finely chop the meat into cubes no larger than an inch. In a large bowl stir together the bread crumbs, egg, horseradish, bacon grease, bacon crumbles and the sauted chaneterelles, shallot and black garlic. Stir in the raw meat until coated in the crumbs. Season with salt and pepper to taste.
- Grease 4 ramekins with the remaining butter. Tightly pack the meat mixture into the ramekins. Bake for 10-15 minutes, until the internal temperature reaches 145 F. They will continue to cook after being removed from the oven. For rare, remove at 135 F.
- While the meat is cooking, melt the half cup of butter in a large skillet. Add the chopped chanterelles, black garlic, chile pepper, horseradish and thyme. Keep the thyme on the stem. Saute over low heat until the chanterelles are golden brown, about 10-15 minutes. Remove the thyme from the skillet. Season wtih salt and pepper, to taste.
- Let the ramekins rest for 10 minutes prior to turning out the meat stacks. Finish the meat stacks with a brulee torch as desired. Top with the chanterelle and black garlic mash. Eat generously to avoid making out with Cormac McClaggen. Enjoy!