Entrée
Steak Tartare
25 minPour 2Nutri-Score B€€€
B
25 min
25 minSteak Tartare
recette de
cookingwithrozhin
@cookingwithrozhin
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef tenderloin (very fresh, trimmed, finely diced or minced by hand)Viandes300 g
egg yolk (fresh)Produits laitiers1 morceau
Dijon mustardÉpicerie10 g
capers (rinsed, finely chopped)Épicerie15 g- cornichons (finely chopped)Épicerie30 g
shallot (finely chopped)Fruits et légumes1 morceau
parsley (finely chopped)Fruits et légumes10 g- Worcestershire sauceÉpicerie10 ml
- TabascoÉpicerie3 ml
olive oilÉpicerie15 ml
saltÉpices3 g
black pepper (freshly ground)Épices2 g
baguette (sliced and toasted)Boulangerie1 morceau
par portion
Nutrition
449kcal
- Glucides
- 31 g
- Protéines
- 34 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
pas à pas
Préparation
- Étape 1
Prepare the beef
- Chill the beef thoroughly, then trim away any sinew or fat.
- Dice the meat finely with a sharp knife, or mince it by hand, keeping a coarse texture.
- Étape 2
Prepare the garnish
- Finely chop the shallot, capers, cornichons and parsley.
- Étape 3
Mix the tartare
- In a bowl, combine the beef with the egg yolk, Dijon mustard, Worcestershire sauce and Tabasco.
- Add the shallot, capers, cornichons, parsley and olive oil.
- Season with salt and freshly ground pepper and mix gently until just combined.
- Étape 4
Rest and serve
- Chill the tartare in the fridge so the flavours blend.
- Shape it into portions on plates and serve with toasted baguette slices.
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