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Steak Tartare
A classic French bistro dish featuring finely hand-chopped raw beef, seasoned with capers, onions, and served with a rich egg yolk. This recipe emphasizes freshness and quality ingredients for an authentic experience.
đ§ Ingredienser
- 300 g Beef tenderloin (or other very lean, high-quality cut like sirloin)(Must be sushi-grade or of the highest quality for raw consumption. Chill thoroughly before chopping.)
- 2 Egg yolks(Fresh, high-quality eggs. Separate yolks just before serving.)
- 2 tbsp Capers(Drained and finely chopped. Use salt-packed capers for best flavor if available.)
- 4 Cornichons(Finely diced. These small, tart pickles add a crucial briny crunch.)
- 1 Shallot(Very finely minced. A small shallot is preferred for its milder flavor.)
- 2 tsp Dijon mustard(Good quality Dijon for a sharp, tangy kick.)
- 1 tsp Worcestershire sauce(Adds umami and depth.)
- 2-4 dashes Tabasco sauce(Adjust to your preferred level of heat. Start with less and add more if desired.)
- 1 tbsp Fresh parsley(Finely chopped, for freshness and color. Optional but recommended.)
- to taste Salt(Fine sea salt or kosher salt.)
- to taste Black pepper(Freshly ground.)
đšâđł Instruktioner
- 1
Prepare the Beef: Ensure the beef tenderloin is very cold. Using a sharp knife, finely hand-chop the beef into small, uniform pieces. Avoid grinding or using a food processor, as this can alter the texture. Place the chopped beef in a chilled bowl and return it to the refrigerator while you prepare the other ingredients.
â±ïž 10 minutes - 2
Prepare the Aromatics and Condiments: Finely mince the shallot. Drain and finely chop the capers and cornichons. If using parsley, chop it finely. Ensure all these ingredients are diced very small for even distribution.
â±ïž 5 minutes - 3
Combine the Tartare: In a separate chilled bowl, gently combine the chopped beef with the minced shallot, chopped capers, chopped cornichons, Dijon mustard, Worcestershire sauce, Tabasco sauce, and chopped parsley (if using). Season with salt and freshly ground black pepper to taste. Mix gently until just combined, being careful not to overwork the meat.
â±ïž 5 minutes - 4
Shape and Serve: Divide the tartare mixture into two portions. Using a ring mold or by hand, shape each portion into a neat mound on chilled serving plates. Create a small indentation in the center of each mound. Carefully place one fresh egg yolk into each indentation. Serve immediately with toasted baguette slices, fries, or a simple green salad.
â±ïž 5 minutes
đĄ Proffstips
- âUse only the highest quality, freshest beef suitable for raw consumption. Consult your butcher if unsure.
- âKeep all ingredients and equipment (bowls, knives, plates) very cold throughout the preparation process to maintain the beef's texture and prevent spoilage.
- âFor an authentic bistro experience, the tartare can be mixed tableside by a server, allowing guests to adjust seasonings.
- âTaste and adjust seasoning before serving. The saltiness of capers and cornichons can vary.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a drizzle of truffle oil just before serving for an earthy aroma.
- For Aller-retour (rare), briefly sear the exterior of the beef tenderloin before chilling and chopping. The interior should remain raw.
- Incorporate finely chopped chives or a touch of anchovy paste for added complexity.