French Steak Tartare
Ingredients:
- 300 grams of high-quality beef tenderloin (very fresh, preferably organic)
- 1 tablespoon of capers, rinsed and chopped
- 1 tablespoon of Dijon mustard
- 2 tablespoons of olive oil
- 1 onion, chopped
- Fresh 2 tablespoons parsley (chopped)
- Salt, freshly ground black pepper
- 1 egg yolk
- Tabasco sauce (optional)
- Worcestershire sauce (optional)
French Steak Tartare
How to make:
First, place the beef tenderloin in the freezer for about 30 minutes. Cool for a minute. This will make it easier to chop finely.
Remove the beef from the freezer and shred it with a sharp knife. Place the cut beef in a bowl.
Add the capers, Dijon mustard, olive oil, chopped onion, and parsley to the beef. Stir gently to combine everything.
Season with salt and freshly ground black pepper. If desired, you can also add a few drops of Tabasco and Worcestershire sauce.
Place a ring mold on a plate, fill with beef mixture and press gently to shape.
Carefully remove the ring mold. Make a small well on top of the tartar and add the raw egg yolk.
Serve immediately with toasted chips or fries and a side salad.
Serving Tips:
For best flavor and food safety, use the freshest ingredients possible.
Pair with a crunchy, sour salad that brings out the richness of the meat.
Toasted rye or sourdough bread can add contrast in texture and flavor.
Always ask guests about dietary restrictions or concerns about eating raw meat or eggs before serving.