Brazilian recipe
Simple and delicious Steak Tartare (Steak tartare)
Learn how to prepare a handcrafted Steak Tartare using fresh, prime-cut beef and carefully selected seasonings. A sophisticated, practical appetiser that is perfect for entertaining at home.
0.0 / 5 by 0 Reviews
Ingredients
Extra virgin olive oil to taste
1 fresh egg yolk
2 tablespoons of finely chopped capers
2 tablespoons of chopped parsley
400g of lean rump, topside or fillet steak, trimmed and diced by hand
1 small red onion, very finely diced
2 tablespoons of chopped chives
1 tablespoon of Worcestershire sauce
Salt and black pepper to taste
1 tablespoon of Dijon mustard
Juice of half a lemon
1 teaspoon of sweet paprika
1 fresh egg yolk
2 tablespoons of finely chopped capers
2 tablespoons of chopped parsley
400g of lean rump, topside or fillet steak, trimmed and diced by hand
1 small red onion, very finely diced
2 tablespoons of chopped chives
1 tablespoon of Worcestershire sauce
Salt and black pepper to taste
1 tablespoon of Dijon mustard
Juice of half a lemon
1 teaspoon of sweet paprika
Where to find ingredients
You can find prime cuts of beef such as fillet or rump at a local high-street butcher or the fresh meat counter of a quality supermarket. Capers, Dijon mustard, and high-quality Worcestershire sauce are standard staples found in the condiments or international aisle of any major UK grocery store.
Preparation method
- Check that all ingredients are fresh and chopped before you begin
- Dice the meat by hand using a sharp knife to obtain small, uniform cubes
- Place the meat in a mixing bowl and add the egg yolk, mustard, capers, Worcestershire sauce, onion, parsley, chives, salt, pepper, and paprika
- Gently fold everything together until the seasonings are well distributed throughout the meat
- Add the lemon juice and stir lightly to incorporate the flavours
- Taste the seasoning and adjust the salt or pepper to your personal preference
- Shape the steak into individual portions using a metal ring or carefully mould with your hands
- Transfer the shaped portions onto individual serving plates
- Finish with a drizzle of olive oil over the top and serve immediately alongside toast or bread
Observations
Steak Tartare is a classic recipe that celebrates the freshness of prime beef. The secret to this dish lies in dicing the meat by hand with a sharp knife, a technique that ensures a far superior texture compared to machine-minced meat. Always serve immediately after preparation to maintain the ideal temperature and freshness.
This version uses a balanced combination of ingredients like capers and mustard, which provide the necessary acidity and a sharp kick to enhance the flavour of the meat. Serve with crispy toast or fresh bread slices for an irresistible contrast of textures.
This version uses a balanced combination of ingredients like capers and mustard, which provide the necessary acidity and a sharp kick to enhance the flavour of the meat. Serve with crispy toast or fresh bread slices for an irresistible contrast of textures.
Ratings and comments