Brazilian recipe
Classic hand-cut Steak Tartare (Steak tartare)
Learn how to craft an artisanal Steak Tartare using fresh meat and carefully selected seasonings. A sophisticated and practical starter perfect for hosting friends at home.
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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 beef (such as coxão mole, patinho, or filet mignon), trimmed and hand-cut into small cubes
1 small red onion, finely minced
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 beef (such as coxão mole, patinho, or filet mignon), trimmed and hand-cut into small cubes
1 small red onion, finely minced
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
Find high-quality fresh beef at local butcher shops or specialized grocery departments. Fresh herbs, produce, and pantry staples can be purchased at any well-stocked supermarket. Use freshly ground black pepper for the best results.
Preparation method
- Ensure all ingredients are fresh and chopped before starting the preparation
- Finely hand-cut the meat into small, uniform cubes using a sharp knife
- 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 all seasonings are evenly distributed throughout the meat
- Add the lemon juice and stir lightly to incorporate the flavors
- Taste the mixture and adjust the salt or pepper according to your preference
- Shape the steak into individual portions using a metal ring mold or by gently forming them by hand
- Transfer the molded 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 showcases the freshness of beef. The secret to success lies in manually chopping the meat with a knife, ensuring a texture far superior to machine-minced meat. Serve immediately after preparation to maintain the ideal temperature and freshness.
This version incorporates balanced ingredients like capers and mustard, which provide the acidity and spicy kick necessary to highlight the flavor of the meat. Accompany with crisp toast or fresh bread slices for an irresistible contrast of textures.
This version incorporates balanced ingredients like capers and mustard, which provide the acidity and spicy kick necessary to highlight the flavor of the meat. Accompany with crisp toast or fresh bread slices for an irresistible contrast of textures.
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