Steak Tartare

Recipe from France for a real steak tartare made from beef tenderloin, ham or low sirloin and other ingredients.

Ingredients:

Rule for 4 servings: 600 g of real beef sirloin, rump or low sirloin 4 tbsp chopped capers without brine 4 tbsp finely chopped onion 4 tbsp chopped parsley 4 pcs yolks cayenne peppercorns freshly ground black pepper spicy Dijon mustard worcestershire sauce Tabasco sauce fine olive oil sliced lemon sea salt

Procedure:

1. Scrape the raw meat with a knife so that there are no skins, fat and veins, after about 15 minutes of resting, chop the meat with a knife to make a fine meat porridge
2. Season the meat with salt and pepper, season with Tabasco sauce and a pinch of cayenne pepper and divide into 4 portions
3. Shape the meat into loaves, place them on individual dessert plates, and using a spoon dipped in cold water, make indentations in the middle into which you put one raw egg yolk at a time (sometimes the yolks are left in the half shell)
4. Garnish the meat with heaps of chopped onions, capers and parsley
5. Serve especially on plates or in bowls with lemon slices, Worcestershire sauce, mustard and oil
6. Each diner makes his own steak (mixing the egg yolk, spices and hot sauces into the meat) according to his taste, being careful not to over-season the steak so that the flavour of the meat itself is not lost.

Recommendation:

Sometimes cumin, ground paprika or other spices etc. are added to flavour the steak.

Note:

Note:

The meat for steak tartare must be of good quality, well aged.