Starter
Steak Tartare
25 minServes 2Nutri-Score B€€€
B
25 min
25 minSteak Tartare
what you need
Ingredients
beef tenderloin (very fresh, trimmed, finely diced or minced by hand)Meat300 g
egg yolk (fresh)Dairy1 piece
Dijon mustardPantry10 g
capers (rinsed, finely chopped)Pantry15 g- cornichons (finely chopped)Pantry30 g
shallot (finely chopped)Produce1 piece
parsley (finely chopped)Produce10 g- Worcestershire saucePantry10 ml
- TabascoPantry3 ml
olive oilPantry15 ml
saltSpices3 g
black pepper (freshly ground)Spices2 g
baguette (sliced and toasted)Bakery1 piece
per serving
Nutrition
449kcal
- Carbs
- 31 g
- Proteins
- 34 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl
Frying pan
step by step
Method
- Step 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.
- Step 2
Prepare the garnish
- Finely chop the shallot, capers, cornichons and parsley.
- Step 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.
- Step 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.