24
Mar
If you like beef nothing beats a real homemade steak tartare. Mix together all of the ingredients to make the sauce in a glass bowl season to taste.
Add the steak to the bowl and mix thoroughly.
Best steak tartare recipe. Cut the steak into 1-inch cubes and park in the freezer for 10 minutes. Whisk the vinegar dry mustard and egg yolks together in a small bowl. Using a very sharp knife dice the tenderloin.
Mix together all of the ingredients to make the sauce in a glass bowl season to taste. Add the steak to the bowl and mix thoroughly. Place a 100mm ring on each plate and transfer the tartare into the ring pressing down to create a flat surface with the back of a spoon.
Steak tartare is a classic dish of Burgundy so a Burgundian Pinot Noir is naturally a good wine choice. This one is inexpensive simple but pleasantly lively with lovely flavors of cherry and raspberry. A peppery note will resonate with the tartare.
Some recipes like to use a vinaigrette in the tartare steak of olive oil and wine vinegar but instead this one uses two secret ingredients tabasco and Worcester sauce. The best thing is that you dont need to go near an oven or stove and theres next to no washing up. Put olive oil in a serving bowl.
Add ketchup Worcestershire sauce Dijon mustard hot pepper sauce curry powder curry powder salt and ground pepper. Steak Tartare Shopping Tips. Most cattle are fed a diet of grass until they are sent to a feedlot where they are finished on corn.
When possible choose beef from cattle that are 100 grass fed - it will be more expensive but better for your health. Steak Tartare Cooking Tips. The method used to cook beef is dependent on the cut.
In a slow steady stream add the olive oil whisking constantly until incorporated. Whisk in the Worcestershire sauce. Add the beef and mix well with a wooden spoon.
Season to taste with. If you like beef nothing beats a real homemade steak tartare. The secret lies in mincing you own meat and using the right mix of herbs condiment.
In my view.