Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, steak tartare. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Browse best-sellers, new releases, editor picks and the best deals in books Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. Method Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. Using a very sharp knife, slice the steak into thin slices (cut with the grain), then cut across the slices to create strips of meat.
Steak Tartare is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Steak Tartare is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have steak tartare using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Steak Tartare:
- Make ready 1 beef
- Get 1 eggs
- Take 1 onions
- Prepare 1 garlic
- Make ready 1 capers
- Prepare 1 mustard
- Prepare 1 oil
- Get 1 whiskey
- Make ready 1 parsley
- Make ready 1 toast
- Prepare 1 butter
- Make ready 1 salt
- Take 1 pepper
From Rick Stein's French Odyssey, steak tartare has to be one of France's signature dishes. The premium beef is simply seasoned and served with an egg yolk. From the book Rick Stein's French Odyssey Using a very sharp knife, dice the tenderloin. Mix together all of the ingredients to make the sauce in a glass bowl, season to taste.
Steps to make Steak Tartare:
- cut everything into small pieces
- throw it all together into a bowl (except for the eggs, bread and butter) and stir it. you can also add other stuff you like (e.g. dried tomatos, cocktail gherkins, …)
- let it sit for some minutes. you can use this time to toast and butter the toastbread
- when colour has changed slightly (might be after 10 minutes or so) its ready for the egg.
- take the beef out of the bowl, form a ball and place it on the plate
- dig a little dent into the top of each helping
- separate the egg
- rest the yolk into the bump
- serve.
- then the yolk is to be mixed with the rest
- enjoy! :-P
From the book Rick Stein's French Odyssey Using a very sharp knife, dice the tenderloin. Mix together all of the ingredients to make the sauce in a glass bowl, season to taste. Plate up the steak tartare patties and drizzle with a little of the sauce left in the bowl. Top with a raw egg yolk and accompany with a slice of sourdough bread and rocket. Steak tartare is all about texture.
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