Classic and authentic preparation of steak tartare in a simple and quick way. It is very tasty and is served with baguette, crostini, toasts or salads. It is very important, since it does not go through the baking or cooking stage, that the meat and eggs are fresh and checked! Follow the recipe.
Ingredients: simple, total time: 30 min.
700 g of beef fillet/ diced on cubes 5 mm
120 g of ground shallots/ finely chopped
40 g of ground capers/ finely chopped
1 egg yolk + additional egg yolk for serving/ optional
45 ml spicy whole grain mustard / or 2 Tbsp whole grain mustard + 1 Tbsp Dijon
30 ml of fresh parsley/ finely chopped
30 ml of olive oil
1 lemon / grated and juiced
salt and pepper to taste
Preparation:
Prepare all the ingredients as described above.
Remove excess fat from steak. Finely chop the fillets into 5 mm pieces. Do this by cutting the steaks into thin strips. Cut the strips into halves or thirds. Then cut the steak strips crosswise.
Finely chop the onion and capers. Grate the lemon peel and squeeze the juice. Add egg yolks, 1 tablespoon of lemon juice and spicy mustard to the mixing bowl. Stir to combine well.
Add chopped steak, minced shallot, capers, egg yolk mixture, parsley, olive oil, lemon zest, 1 teaspoon of salt and ½ teaspoon of ground black pepper to the mixing bowl. Mix everything well.
Taste, then add seasoning or lemon juice to taste.
Press the steak tartare into ramekins, then turn out onto small disc-shaped serving plates.
Garnish with parsley and/or capers. You can put extra egg yolk on top of the tartar, but you have to know that it will change the texture of the tartar.
Serve with: baguette, crostini, toast, chips, or any green salad.
Buon appetito!
NOTE: Consumption of raw meat is always at risk, only use fresh meat and eggs!
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