Perfect Steak Tartare Recipe: Tips, Ingredients, and Step-by-Step Guide
Discover the secrets to making the perfect steak tartare at home with our easy-to-follow recipe. From semi-freezing the tenderloin to mastering the knife cut technique, this guide ensures a restaurant-quality dish. Learn how to balance flavors with Tabasco, pickles, and capers, and serve it with a runny egg yolk for a gourmet touch. Perfect for appetizers or a light dinner, this steak tartare will impress any food lover.
Ingredients
- 2 very clean beef tenderloins
- 1 tablespoon Dijon mustard or grainy mustard
- 1 spring onion
- 1 dessert spoon of capers
- 10 pickled cucumbers
- 1 egg yolk
- 3 touches of Tabasco
- 1 splash of olive oil
- Ground black pepper
- Toasted bread to accompany
How to Prepare Steak Tartare
- Semi-freeze the tenderloin: Clean the tenderloin and place it in the freezer for 30-40 minutes. This firms the meat, making it easier to slice.
- Cut the meat: Remove the tenderloin from the freezer and finely chop it with a sharp knife. The size of the pieces is up to you, but medium-sized works well for high-quality meat.
- Chop the ingredients: Finely mince the spring onion, capers, and pickled cucumbers. A mincer can be used for extra finesse.
- Mix and dress: Combine the chopped meat with the minced ingredients, Dijon mustard, Tabasco, olive oil, and ground black pepper. Mix gently to preserve the meat’s texture.
- Chill: Cover the mixture with transparent paper and chill in the freezer for 10 minutes to maintain its cold temperature.
- Serve: Plate the steak tartare, top with an egg yolk and sprinkle with chives. Serve with toasted bread for a complete experience.
This steak tartare recipe is a must-try for anyone looking to elevate their culinary skills. With its fresh, bold flavors and elegant presentation, it’s perfect for special occasions or a sophisticated meal at home.
