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Steak tartare

Number: 4 persons

Complexity: easy

Working time: 25 min

Total preparation: 25 min


    • 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


      Place the sliced meat in a large container.

      Add all ingredients (except the egg) and mix well.


      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.


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