Kitchen
Wizard
Cooking
Steak tartare
About the recipe
Steak tartare is a big favorite as a starter in our house, with the preference to finely slice the meat for a delicious bite. This classic dish offers a unique combination of flavors and textures that always makes it special!
Servings:
4 persons
Region:
Europe
Kitchen:
French
Working hours:
25 min
Total preparation:
25 min
Course/dish:
Starter
M, f, v or v
Meat
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
- 600 grams of fillet steak or tenderloin
- 4 eggs (yolks)
- 1.5 tbsp mustard
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp tabasco
- 1 shallot
- half bunch of parsley
- 20 g capers
- 50 g cornichons (crunchy, small sour gherkins)
Other requirements: 10cm cutting ring, 2 sharp (kosk) knives
Prep-work
Chop the shallot
Chop the capers (I like to keep a few whole).
Chop the parsley leaves.
Cut the cornicions small (really small!)
Cut the meat into large pieces, then into smaller pieces...and then into even smaller pieces again.
At some point you move on to cutting the meat crosswise with 2 knives;
- meat on the plank, each hand holding a knife with the cutting edge facing down,
- hold both blades together and cut crosswise.
Repeat this until it is fine/coarse enough for your taste, for us about 0.5x0.5cm pieces
Putting the meat through a (mincer) is absolutely forbidden!
Preparation
Place the sliced meat in a large bowl.
Add all ingredients (except the egg) and mix well.
Trial!!!
Add salt, pepper, tabasco, and/or capers to taste!
Grab the plates, grab the cookie cutter.
Divide the meat mixture into 4 parts of about 150g (depending on how much you tasted).
Decorate the plates with the cookie cutter.
Make a hole in the top of the meat disk.
Separate the eggs and place an egg yolk on each slice of meat.
...serve it up!
Note: you can use the leftover egg whites to make a pavlova or meringue.
KPK
18 juni 2018