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Steak Tartare

Introduction & method

Steak tartare relies on top-quality fresh beef. FBeef fillet steak is probably the most common kind of meat for this, but lean rump or sirloin can also be used.

 Steak Tartare Recipe

Prep


Pat the meat dry and trim off any fat, sinew and silverskin. Chop the meat as finely you can - I don't recommend using any kind of machine other than a sharp knife otherwise you'll end up with meat paste. Peel and finely dice the shallots. Finely chop the cornichons and capers.

Assemble


Mix the mustard, worcester sauce and tabasco into the meat. Season with salt and pepper to taste. Finely slice the bread and toast it.

Serve


Pile the meat mixture into a ring mould. Make a dimple in the top and slide in the egg yolk. Arrange a little pile of shallots, cornichons and capers around the edge. Invite your guests to mix everything together and down a shot of vodka before eating.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Steak Tartare on YouTube.

 
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Ingredients & Info



 230 grams fillet steak
 2 shallots
 4 cornichons
 1 tsp caper
 1 tbsp worcester sauce
 1 tsp dijon mustard
 half a tsp tabasco sauce
 a few very thin slices sourdough bread
 to taste salt and pepper
 1 egg yolk (optional)
 a shot of vodka (optional)

UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 10 minutes.
Cooking time: 0 minutes.
Total time: 10 minutes.