Steak tartare
Number: 4 persons
Complexity: easy
Working time: 25 min
Total preparation: 25 min
​
Ingredients
600 grams of round 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 (crispy, small sour gherkins)
​
Other supplies
Extension ring of 10cm, 2 sharp (kosk) knives
One of the big favorites in our house to serve as a starter. There are recipes that put the meat through the meat grinder, making it look like American fillet to us.
We prefer to cut the meat small, which gives a bite to the dish.
Mis en place
Chop the shallot
Chop the capers small (I like to keep a few whole).
Chop the parsley leaves.
Cut the cornicions small (really small!)
​
Cut the meat into coarse pieces, then into smaller pieces... and then again into even smaller pieces. At some point you switch to cutting the meat crosswise with 2 knives;
meat on the board, each hand holding a knife with the cutting edge downwards,
hold both blades together and cut crosswise.
Repeat this until it is fine/coarse enough to your liking, in our case about pieces of 0.5x0.5cm
​
Preparation
Place the sliced meat in a large container.
Add all ingredients (except the egg) and mix well.
Trial!!!
​
Add salt, pepper, tabasco, and/or capers to taste!
​
Take the plates, take the protruding ring.
Divide the meat mixture into 4 parts of approximately 150 grams (depending on how much you have tasted).
Make the plates with the cut-out ring.
Make a hole at the top of the slice of meat.
Separate the eggs and place an egg yolk on each slice of meat.
...serve it!
Note: you can make a pavlova or meringue from the leftover egg whites.
​
​
KPK/26jun18
​