What’s Up, Hungry People

It’s Harry Potter week here in the Starving Chef’s kitchen. Today, we are joining Harry and Hermione at the illustrious “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 continuously tries to dodge Cormac McLaggen, who has been trying to flirt with her. And while initially, Hermione was using McLaggen to make Ron jealous, she quickly realized that McLaggen was overly persistent for her liking anyway. So at the party, she gobbles down dragon tartare because it supposedly 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.

Here’s What You Need

London broil or flank steak: The main protein, providing a robust, meaty flavor.
Chanterelle mushrooms: Adds a delicate, earthy flavor and chewy texture.
Black garlic: Provides a sweet, caramel-like taste that complements the savory elements.
Shallots: Adds a subtle, onion-like flavor, enhancing the overall depth.
Thick-cut bacon: Adds a smoky, salty taste and crisp texture.
Horseradish: Brings a sharp, tangy kick to the tartare.
Egg: Helps bind the tartare mixture together.
Plain bread crumbs: Adds texture and helps bind the ingredients.
Butter: Used for greasing and sautéing, adding richness.
Salt & pepper: Essential seasonings to enhance all the flavors.
Fresh parsley: Provides a fresh, herby finish.
Red pepper flakes: Adds a touch of heat, adjustable to taste.
Chile pepper: Adds a spicy kick to the mash.
Fresh thyme: Infuses the mash with an aromatic, herby flavor.

harry potter dragon breath garlic recipe

Let’s Cook

Start by melting a tablespoon of butter in a skillet over medium heat until it’s frothy. Add the finely chopped chanterelle mushrooms, shallots, and black garlic cloves. Sauté until they release their fragrant aroma, which should take about 2-3 minutes. Once they’re done, remove them from the pan, set aside, and give your pan a quick wipe down.

Prep the Bacon and Steak

Preheat your oven to 425°F. In the same skillet, now over medium-high heat, fry the thick-cut bacon slices until they’re crispy, about 5-6 minutes. Remove the bacon but don’t toss that precious grease. Finely chop the crispy bacon.

Next, chop your London broil or flank steak into cubes no larger than an inch. In a large bowl, mix together the plain bread crumbs, egg, horseradish, bacon grease, chopped bacon, and the sautéed mushroom mixture. Toss in the raw meat and stir until everything is nicely coated. Don’t forget to season with salt and pepper to taste.

Pack and Bake

Grease four ramekins with the remaining butter. Tightly pack the meat mixture into the ramekins. Bake them for 10-15 minutes until the internal temperature reaches 145°F. Remember, they’ll continue to cook a bit after being removed from the oven. If you prefer them rare, take them out at 135°F.

Make the Mash

While the tartare is baking, let’s whip up that chanterelle and black garlic mash. Melt half a cup of butter in a large skillet. Add the chopped chanterelle mushrooms, black garlic, chile pepper, horseradish, and fresh thyme (keep the thyme on the stem for easy removal later). Sauté over low heat until the chanterelles turn a lovely golden brown, about 10-15 minutes. Remove the thyme stems and season with salt and pepper to taste.

Finish and Serve

Let the ramekins rest for about 10 minutes before turning out the meat stacks. For an extra touch, you can finish the meat stacks with a brûlée torch to give them a beautiful sear. Top each stack with a generous spoonful of the chanterelle and black garlic mash.

Enjoy the Dragon (Bad) Breath

Serve this dish with a side of magical charm and maybe some mints to ward off any unintended consequences of the potent breath. Eat generously to avoid making out with Cormac McLaggen.

Extra Tips for Perfect Dragon Tartare

Perfect Sear: If you don’t have a brûlée torch, quickly sear the meat stacks in a hot skillet for a similar effect. This adds a lovely crust and extra flavor.
Thyme Management: Keeping the thyme on the stem during the mash cooking makes it easy to remove without leaving any woody bits behind.
Bacon Grease: Don’t skip the bacon grease! It adds a smoky depth that ties the whole dish together.
Chanterelle Cleaning: Gently brush the chanterelles with a soft brush or damp paper towel. Avoid soaking them as they can become waterlogged.
Medium-Rare Precision: Use a meat thermometer to check the internal temperature for precision cooking. Aim for 135°F for rare and 145°F for medium-rare.

Hermione’s dragon tartare is sure to be a hit with any Harry Potter fan looking to recreate a magical meal. With its succulent steak and savory chanterelle and black garlic mash, this dish is packed with bold flavors. Whether you’re hosting a themed dinner or just feeling nostalgic, this recipe will transport you straight to the halls of Hogwarts. Just make sure to warn your guests about the potential for bad breath!

Hermione’s Dragon Tartare | Harry Potter Inspired Recipes

The Starving Chef

A magical dish featuring succulent steak and savory chanterelle and black garlic mash.

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Prep Time 30

Cook Time 20

Total Time 50

Course Fictional Feasts

Cuisine Harry Potter Inspired

Servings

Equipment

Ingredients

FOR "TARTARE"

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

Instructions

In a skillet over medium heat, melt one tablespoon of butter until frothy. Add the minced chanterelle mushrooms, shallots, and black garlic cloves. Sauté 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 sautéed chanterelles, shallots, 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. Sauté over low heat until the chanterelles are golden brown, about 10-15 minutes. Remove the thyme from the skillet. Season with 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 brûlée torch as desired. Top with the chanterelle and black garlic mash. Eat generously to avoid making out with Cormac McLaggen. Enjoy!