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Steak tartare

 


Method 1

Ingredients

200g fillet steak

1 echalion shallot

(around 120g), finely chopped

3 cornichons

finely chopped

2 tsp capers

rinsed and drained, finely chopped

2 tbsp finely chopped flat-leaf parsley

½-1 tsp Dijon mustard

½-1 tsp hot sauce

2 egg yolks

(freeze the whites for another recipe)

toasted baguette

or French fries, to serve

step 1

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.

step 2

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.




Method 2

Ingredients:

- 1 lb beef tenderloin (or any lean cut of beef)

- 2 egg yolks

- 2 teaspoons Dijon mustard

- 2 teaspoons Worcestershire sauce

- 2 tablespoons capers, drained and chopped

- 2 tablespoons red onion, finely chopped

- 1 tablespoon parsley, finely chopped

- Salt and pepper to taste

- Toast or bread for serving

Instructions:

1. Begin by finely chopping the beef tenderloin into small pieces.

2. In a mixing bowl, combine the chopped beef with the egg yolks, Dijon mustard, Worcestershire sauce, capers, red onion, and parsley.

3. Mix everything together until well combined. Season with salt and pepper to taste.

4. To serve, shape the steak tartare on a plate using a mold if desired. Serve alongside toast or bread for spreading.

5. Enjoy your homemade steak tartare! Remember to consume raw meat at your own risk.

Feel free to customize the recipe with additional ingredients like cornichons, shallots, or hot sauce to suit your taste preferences. 



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