Steak tartare
Votes: 1
Time: 30 minutes plus freezing time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This appetizer is also called "steak tartare." It's made from raw beef steak, which is chopped into small pieces while frozen and dressed with a sauce made from raw egg yolks, vinegar, mustard, and olive oil. The appetizer also includes shallots, capers, and chopped fresh herbs. To serve, place the steak tartare on a platter using a culinary ring. Sprinkle with lemon zest for a brighter, refreshing flavor. Serve surrounded by chips, crackers, or croutons for dipping and spreading.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340g top sirloin steak, washed and trimmed
- 2 tsp sherry vinegar
- 0.5 tsp mustard powder
- 2 large yolks
- 1/4 cup light olive oil
- 6 tablespoons shallots, finely diced
- 2 tbsp small capers, drain the marinade
- 1 teaspoon coarse salt
- 1/4 cup celery leaves, finely chopped and separated
- 2 tbsp fresh parsley, finely chopped and divided
- 1 teaspoon freshly grated lemon zest
- 4 eggs, for serving
- Special equipment: 10 cm diameter cooking ring, food processor (optional)
We recommend
Recipes with similar ingredients: beef, sherry vinegar, mustard powder, lemon zest, eggs, capers
Cooking the dish according to the recipe:
- Cut the steak into 2 cm cubes and place them in the freezer for 10 minutes.
- In a small bowl, combine the vinegar, dry mustard, and egg yolks. Whisk constantly until emulsified, then add the shallots, capers, salt, and about 2/3 of the celery leaves and parsley.
- Manually chop the meat into the desired size pieces. Alternatively, divide the meat into 4 portions and pulse each portion in a food processor 3-4 times.
- Using clean hands, quickly combine the meat and dressing. Transfer to a plate using a 10 cm (4 in) diameter culinary ring. Make a well in the center, separate the whites from the yolks, and pour in the yolk. Let the mixture settle, then remove the ring and sprinkle with the remaining herbs and lemon zest.
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