Brazilian recipe
Steak tartare with hand-chopped beef (Steak tartare)
Learn how to prepare an artisanal Steak Tartare with fresh beef and select seasonings. A sophisticated, practical appetiser that is perfect for hosting friends at home.
0.0 / 5 by 0 Reviews
Ingredients
Extra virgin olive oil to taste
1 fresh egg yolk
2 tablespoons finely chopped capers
2 tablespoons finely chopped fresh parsley
400g trimmed sirloin, lean round or fillet mignon, hand-chopped
1 small red onion, finely diced
2 tablespoons finely chopped chives
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon sweet paprika
1 fresh egg yolk
2 tablespoons finely chopped capers
2 tablespoons finely chopped fresh parsley
400g trimmed sirloin, lean round or fillet mignon, hand-chopped
1 small red onion, finely diced
2 tablespoons finely chopped chives
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon sweet paprika
Where to find ingredients
You can find high-quality beef for this dish at your local craft butcher shop. Opt for lean cuts like sirloin or fillet mignon. Fresh herbs, capers, and condiments like Dijon mustard and Worcestershire sauce are readily available in the refrigerated sections and pantry aisles of most major supermarkets in Ireland.
Preparation method
- Ensure all ingredients are fresh and pre-chopped before you begin.
- Chop the beef 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.
- Mix everything gently until the seasonings are well distributed throughout the meat.
- Add the lemon juice and toss lightly to incorporate the flavours.
- Taste the mixture and adjust the salt or pepper according to your 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 on top and serve immediately, accompanied by toast or bread.
Observations
Steak Tartare is a classic recipe that celebrates the freshness of quality beef. The secret to this dish lies in chopping the meat manually with a sharp knife, which creates a texture far superior to that of machine-minced meat. Serve it immediately after preparation to maintain its ideal temperature and freshness.
This version incorporates balanced ingredients like capers and mustard, providing the necessary acidity and a subtle spicy kick to enhance the meat's flavour. Serve alongside crisp melba toast or slices of fresh bread for an irresistible contrast of textures.
This version incorporates balanced ingredients like capers and mustard, providing the necessary acidity and a subtle spicy kick to enhance the meat's flavour. Serve alongside crisp melba toast or slices of fresh bread for an irresistible contrast of textures.
Ratings and comments