Brazilian recipe
Easy and flavorful Steak tartare (Steak tartare)
Learn how to prepare an artisanal Steak Tartare using fresh, hand-cut beef and carefully selected seasonings. A sophisticated and practical appetizer, perfect for hosting friends at home.
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Ingredients
Extra virgin olive oil to taste
1 fresh egg yolk
2 tablespoons finely chopped capers
2 tablespoons finely chopped parsley
400g trimmed sirloin, lean round, or tenderloin, hand-cut into small pieces
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 parsley
400g trimmed sirloin, lean round, or tenderloin, hand-cut into small pieces
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
Find fresh beef cuts like tenderloin or sirloin at local butcher shops or high-end grocery store meat counters. Capers, Dijon mustard, and Worcestershire sauce are available in the imported goods section of major supermarkets. Always choose the freshest eggs possible from reputable local dairy or grocery suppliers.
Preparation method
- Ensure all ingredients are fresh and chopped before you begin.
- Hand-cut the beef with a knife to obtain small, uniform cubes.
- Place the meat in a 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 mix lightly to incorporate the flavors.
- Taste the seasoning and adjust the salt or pepper according to your preference.
- Shape the steak into individual portions using a metal ring or mold them gently with your hands.
- Transfer the shaped portions onto individual serving plates.
- Finish with a drizzle of olive oil on top and serve immediately with toast or bread.
Observations
Steak Tartare is a classic recipe that highlights the freshness of raw beef. The secret to this dish’s success is to manually chop the meat with a sharp knife, which creates a texture far superior to that of machine-minced meat. Serve it immediately after preparation to maintain the ideal temperature and freshness.
This version uses a balanced blend of ingredients like capers and mustard, providing the necessary acidity and a spicy touch to enhance the meat's natural flavor. Pair it with crispy toast or fresh slices of bread for an irresistible contrast of textures.
This version uses a balanced blend of ingredients like capers and mustard, providing the necessary acidity and a spicy touch to enhance the meat's natural flavor. Pair it with crispy toast or fresh slices of bread for an irresistible contrast of textures.
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