Steak tartare
Steak Tartare
I know that raw meat is divisive but if you can get past that, this is a delicious way to use the thin end of a beef fillet.
Ingredients
- 300g beef fillet, refrigerated
- 25g shallot, finely chopped
- 3 cornichons, finley chopped
- 2 tbsp capers, finely chopped
- 1/2 red chilli, finely chopped
- 5 tbsp tomato ketchup
- 1 tbsp Dijon mustard
- 6 tbsp mayonnaise
- 6 drops tobasco sauce
- 1 tbsp brandy
- 1 tsp finely chopped chives
- 1/2 tbsp chopped parsley
- 1 tsp freshly gound black pepper
- 1 tsp sea salt
- 4 egg yolks
Instructions 1. Chop the steak as finely as possible, without actually mincing it. 2. In a large bowl, mix with the other ingredients until the mixture starts to bind. Shape into 4 portions using a chefs ring.
3. Make a slight hollow in the centre of each patty, drizzling with any remaining sauce from the meat bowl. Break an egg yolk into each hollow. Season with sea salt flakes and serve immediately.
Details
Prep time: Cook time: Total time: Yield: Serves 4