Ingredients
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400g of fresh beef fillet, preferably from the tenderloin part
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1 raw egg yolk
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2 tablespoons chopped capers
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2 small pickles, finely chopped
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1 small red onion, finely chopped
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2 tablespoons Dijon mustard
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1 tablespoon Worcestershire sauce
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1 tablespoon brandy or cognac (optional)
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Salt and freshly ground black pepper to taste
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Rye bread or toast for serving (optional)
Directions
Steak tartare is a classic dish known for its flavor and simplicity of preparation. It’s a raw appetizer often served as a starter in some of the finest restaurants. The dish consists of finely chopped or ground raw beef, seasoned with various ingredients to enhance aroma and texture. Traditionally, steak tartare is typically served with a raw egg yolk on top and garnished with capers, onions, and spices. Any fan of raw meats would appreciate this magnificent and luxurious combination of flavors.
Steps
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1
Done
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Meat Preparation:The way the meat is cut is important for the texture of the dish. Wash and pat dry the meat, then cut it very finely or grind it if preferred. |
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2
Done
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Mixing Ingredients:In a deep bowl, mix the chopped meat with the capers, pickles, onion, mustard, and Worcestershire sauce. Add brandy or cognac if using. |
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3
Done
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Seasoning:Season the mixture with salt and black pepper. Be careful with the salt, as the capers and pickles already contain salt. |
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4
Done
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Adding the Egg Yolk:Divide the mixture into portion plates. Make a well in the center of each portion and place a raw egg yolk. |
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5
Done
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Serving:Serve the steak tartare immediately, along with rye bread or toast and additional garnishes if desired. |
