Steak Tartare 19.01.2016

Steak Tartare
Serves: 4
Impress your family and friends with this flavorful beef dish. It pairs well with some crowd favorites, such as fries and salad, making it a traditional – yet mind-blowingly easy – recipe to share.
  • Center-cut beef tenderloin, 14 oz.
  • Dijon mustard, 1 ½ T
  • Egg yolks, 2
  • Canola oil, ¼ c
  • Salted capers (rinsed, drained, minced), 6 T
  • Pitted green olives (minced), 2 T
  • Parsley (minced), 2 T
  • Worcestershire sauce, 1 ½ T
  • Hot sauce, ¼ t
  • Cornichons (minced), 4
  • Yellow onion (minced), 1 small
  • Salt, to taste
  • Black pepper, to taste
  • French fries (optional)
  • Salad greens (optional)
  1. Freeze beef for 30 minutes. In a mixing bowl, whisk together mustard and egg yolks; slowing add the oil. Combine with the capers, olives, parsley, Worcestershire sauce, hot sauce, cornichons, and onion. Add salt and pepper to taste and place in fridge.
  2. Remove beef from freezer and chop it into cubes about ¼-inch thick. Take out the mixing bowl from the fridge and place the beef in the bowl. Place in fridge to marinate until ready to serve.
  3. To plate the beef, portion it into 4 equal servings and serve with French fries and salad greens for a complete meal.


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