Scraped Tartar Steak from Sirloin

Last Updated on October 1, 2024

Classic, traditionally prepared steak tartare, without unnecessary additives and other modern ingredients. The recipe as it was prepared in the times of deep totalitarianism, when it was even forbidden to offer it in restaurants for some time.

Ingredients:

400 g of real beef tenderloin 2 pcs 1 pk onions 1 tbsp ketchup according to taste, worchestr spice

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pepper salt

Procedure:

Let the whole candied squash set in the freezer.

Use a serrated knife to gently scrape the meat (remove white sinew).

Let the meat come to room temperature, stir, and season to taste with worchester, salt, and pepper.

Fill the gastro ring with the mixture, adjust and dump onto a plate, make a dent in the middle, dump the yolk, sprinkle the steak with chopped chives, garnish with chopped onion on the plate.

Each diner mixes the steak on the plate with the onion and the yolk, adds ketchup, adds salt and pepper if necessary.

Tatarak spread on toast, this way of serving is more common in restaurants. At home, mix the scraped meat with all the ingredients and spread on toast straight.

Recommendation:

Sandwich can also be ground, preferably twice, but scraped is a more traditional way of preparation.

Note:

Text and photo: D. Marounek