Steak tartare
Steak tartare is a raw beef dish prepared by finely chopping beef and mixing it with seasonings and condiments.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Tenderloin (finely chopped) | 500 | Grams |
| Shallot (finely chopped) | 2 | Count |
| Capers (chopped) | 3 | Tbsp |
| Cornichons (chopped) | 3 | Tbsp |
| Parsley (finely chopped) | 2 | Tbsp |
| Egg Yolk (fresh) | 5 | Count |
| Dijon Mustard | 2 | Tbsp |
| Worcestershire Sauce | 2 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
| Lemon (juiced) | 1 | Count |
Instructions
- In a large bowl, combine the chopped beef tenderloin, shallots, capers, cornichons, and parsley.
- In a separate small bowl, whisk together the egg yolks, dijon mustard, worcestershire sauce, olive oil, salt, and black pepper.
- Pour the dressing over the beef mixture and gently mix until well combined.
- Add lemon juice to the mixture and adjust seasoning with additional salt and pepper if needed.
- Serve immediately, optionally with toasted bread or crackers.
Prep
- Chill the beef tenderloin in the refrigerator for at least 1 hour before chopping.
Kitchen equipment
Chef's KnifeMixing BowlsWhisk