Brazilian recipe
Classic Hand-Chopped Steak Tartare (Steak tartare)
Master the art of preparing a hand-cut steak tartare using fresh beef and perfectly balanced seasonings. This sophisticated appetiser is an excellent choice for hosting friends at home.
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Ingredients
Extra virgin olive oil to taste
1 fresh egg yolk
2 tablespoons capers, finely chopped
2 tablespoons fresh parsley, finely chopped
400g trimmed beef (coxão mole, patinho, or eye fillet), hand-chopped
1 small red onion, finely diced
2 tablespoons spring onion, finely chopped
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon sweet paprika
1 fresh egg yolk
2 tablespoons capers, finely chopped
2 tablespoons fresh parsley, finely chopped
400g trimmed beef (coxão mole, patinho, or eye fillet), hand-chopped
1 small red onion, finely diced
2 tablespoons spring onion, finely chopped
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper to taste
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon sweet paprika
Where to find ingredients
Look for high-quality beef suitable for raw consumption at your local butcher or premium supermarket meat section. Choose fresh, free-range eggs and high-grade Dijon mustard from the pantry aisle. Fresh herbs and seasonal produce can be sourced from your local greengrocer.
Preparation method
- Ensure all ingredients are fresh and chopped before you begin.
- Hand-chop the beef into small, uniform cubes using a sharp knife.
- Place the meat in a chilled bowl and add the egg yolk, mustard, capers, Worcestershire sauce, red onion, parsley, spring onion, salt, pepper, and paprika.
- Gently fold the ingredients together until the seasonings are evenly incorporated into the meat.
- Add the lemon juice and mix lightly to brighten the flavours.
- Taste the mixture and adjust the salt or pepper to your personal preference.
- Shape the tartare into individual portions using a metal ring mould or carefully by hand.
- Transfer the shaped portions onto individual serving plates.
- Drizzle with a little olive oil and serve immediately with toasted bread or crusty loaf slices.
Observations
Steak tartare is a classic dish that celebrates the pure, fresh flavour of high-quality beef. The secret to a perfect result lies in chopping the meat by hand with a knife, which ensures a far superior texture compared to machine-minced meat. Always serve it immediately after preparation to maintain the ideal temperature and freshness.
This version uses a harmonious blend of ingredients like capers and mustard, which provide the essential acidity and piquancy needed to lift the meat's flavour profile. Pair it with crisp crostini or fresh bread slices to achieve an irresistible contrast in textures.
This version uses a harmonious blend of ingredients like capers and mustard, which provide the essential acidity and piquancy needed to lift the meat's flavour profile. Pair it with crisp crostini or fresh bread slices to achieve an irresistible contrast in textures.
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