Classic Steak Tartare
Tradicionalno jelo · French
A quintessential French appetizer, this classic steak tartare is made with finely hand-chopped raw beef tenderloin, seasoned and mixed with capers, shallots, cornichons, and a raw egg yolk. Served traditionally with toast points or fries.
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Sastojci
- Beef tenderloin500g
- Shallots2 medium
- Capers2 tbsp
- Cornichons4-5
- Egg yolks4
- Dijon mustard1 tbsp
- Worcestershire sauce1 tsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Baguette1
Koraci
- 1
Finely hand-chop the beef tenderloin. Avoid using a food processor as it can make the texture mushy.
- 2
Finely dice the shallots, capers, and cornichons.
- 3
In a bowl, gently mix the chopped beef with diced shallots, capers, and cornichons.
- 4
In a separate small bowl, whisk together Dijon mustard, Worcestershire sauce, and olive oil. Season with salt and pepper.
- 5
Pour the dressing over the beef mixture and gently combine. Do not overmix.
- 6
Divide the mixture into four portions and shape them into rounds on individual plates.
- 7
Create a small well in the center of each portion and carefully place a raw egg yolk in each.
- 8
Serve immediately with toasted baguette slices or fries.
