Brazilian recipe
Hand-Chopped Steak Tartare (Steak tartare)
Master the craft of a hand-cut Steak Tartare using fresh meat and refined seasonings. A sophisticated, practical appetizer perfect for hosting guests 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, chopped
400g lean beef (coxão mole, patinho, or filet mignon), trimmed and hand-chopped
1 small red onion, finely minced
2 tablespoons chives, chopped
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 capers, finely chopped
2 tablespoons fresh parsley, chopped
400g lean beef (coxão mole, patinho, or filet mignon), trimmed and hand-chopped
1 small red onion, finely minced
2 tablespoons chives, chopped
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
Find fresh, high-quality beef cuts at local butcher shops or the fresh meat department of supermarkets. Always choose the leanest cuts available. Fresh produce and pantry staples like capers and Dijon mustard are available in the grocery aisle.
Preparation method
- Ensure all ingredients are fresh and chopped before starting
- Mince the meat with a knife into 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 mix everything until the seasonings are well distributed throughout the meat
- Add the lemon juice and stir lightly to incorporate the flavors
- Taste the seasoning and adjust the salt or pepper to your preference
- Shape the steak into individual portions using a metal ring or mold gently with your hands
- Transfer the portions onto individual serving plates
- Finish with a drizzle of olive oil and serve immediately accompanied by toast or bread
Observations
Steak Tartare is a classic dish that highlights the freshness of prime beef. The secret to its success is mincing the meat by hand with a knife, which guarantees a texture far superior to machine-ground beef. Serve immediately after preparation to maintain the ideal temperature and freshness.
This version features balanced ingredients like capers and mustard, which provide the acidity and piquant notes necessary to enhance the flavor of the meat. Serve with crispy toast or slices of fresh bread to create an irresistible contrast of textures.
This version features balanced ingredients like capers and mustard, which provide the acidity and piquant notes necessary to enhance the flavor of the meat. Serve with crispy toast or slices of fresh bread to create an irresistible contrast of textures.
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