steak tartare

moutarde de Dijon, oignon, câpres, sauce worcestershire, ketchup, tabasco, poivre, sel, huile d'olive, persil, boeuf, jaune d'oeuf

Steak tartare

c.à.c de moutarde de Dijon

c.à.s d'oignon haché

c.à.s de câpres hachées

c.à.c de sauce worcestershire

c.à.s de ketchup

de tabasco

poivre au goût

c.à.s d'huile d'olive

c.à.c de persil plat haché

g de boeuf frais (tête)

jaune d'oeuf

Couper la viande au couteau (en brunoise).

Dans un bol, mélanger le jaune d’œuf, la moutarde de Dijon, l'oignon, les câpres, la Worcestershire sauce, le ketchup, le tabasco, le sel et le poivre. Ajouter l'huile d'olive en remuant avec le fouet.

Ajouter la viande à la sauce ainsi que le persil. Rectifier l'assaisonnement.

https://assets.afcdn.com/video13/20170331/v530805_11440_5_sd.mp4

Steak tartare is hands down my favorite dish of all time. It’s the perfect expression of meaty goodness: raw? Why yes it is. Potential danger due to consumption of pathogenic organisms? Yes there is. Can this danger be mitigated by judicious shopping, handling and preparation? Yes it can. Hey, life is risky business, but steak tartare is, in my estimation, well worth the gamble.This recipe first appeared in Season 1 of Good Eats: The Return.

Steak Tartare

sirloin,

sherry vinegar

dry mustard

olive oil

shallots

celery leaves, finely chopped and divided

parsley, divided

small, brined capers, drained and unrinsed

salt

Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.

Whisk the vinegar, dry mustard, and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.

Hand chop the meat to your desired texture. Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.

With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

Serve this French classic with fries or a baguette. The dish showcases raw ground beef with shallot, capers and cornichons, topped with a raw egg yolk

fillet steak

echalion shallot (around 120 grams), finely chopped

cornichons finely chopped

capers

tbsp finely chopped flat-leaf parsley

Dijon mustard

hot sauce

baguette

Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper.

Mix together lightly, then spoon into the centres of two small, chilled plates. Roughly shape into a round, then make an indentation in each. Place an egg yolk into each hollow and serve straightaway with a toasted baguette or French fries.

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Steak Tartare

Steak tartare

Top 3 steak tartare recipes from across the web

The most viewed steak tartare recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Steak tartare

Steak Tartare

Steak tartare

The most viewed steak tartare recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine