steak tartare
Today we come with an easy-to-prepare dish with a lot of flavor and that serves as a wild card at lunch and dinner because it can be served as an appetizer or as a main dish.
The steak tartare is a dish that is prepared with raw beef and it is a recipe in which the quality of the meat is fundamental: the better the meat, the better the result and the flavor of our tartare.
It is usually served with very finely chopped onion, capers Worcestershire sauce and mustard and… I better leave you the complete recipe
Preparation time: 15 minutes
Difficulty: easy
Ingredients
- 250 g beef or beef tenderloin
- 3 pickles
- 1 tablespoon capers
- 1 spring onion
- 1/2 tablespoon of Dijon mustard
- 1 teaspoon and a half Worcestershire sauce (Perrins sauce)
- 1 bunch of fresh parsley
- 1 bunch of fresh chives
- 25g grated Parmesan Reggiano cheese
- A free-range egg yolk
- Salt and freshly ground black pepper
Preparation:
Chop the sirloin with the Bra Santoku knife . It is easiest to buy the tenderloin in fillets about 2 cm thick instead of thicker because it will be easier to chop that way.
Take the large bowl of Bra and fill with crushed ice. Place another bowl on top and place the meat inside. This way we will prevent the meat from turning dark and stop having a nice color.
Finely chop the rest of the ingredients with the help of the Santoku knife and the filleting knife: onion, pickles, capers, parsley and chives and put them in a small bowl and mix all the ingredients.
We add the bowl of meat all the mixture and add the mustard and Perrins sauce. We salt and pepper We rectify if necessary salt, mustard and Perrins sauce because the final amount of these ingredients will depend on the personal taste of each one
We serve in a kitchen ring putting the yolk on top and accompanied by some slices of toasted bread that we will have cut with Bra's tomato knife, which is fantastic for small pieces of bread
Photography and recipe by Loleta .
