This Steak Tartare recipe is great to serve as an appetizer but it can also be a meal. This elegant dish is full of flavor and so easy to make...
prep time15 Min
methodNo-Cook or Other
grapeseed oil or other flavorless oil
dijon mustard, or to taste
capers, rinsed, drained and chopped
hot sauce, or more to taste
ground himalayan sea salt, or to taste
freshly ground black pepper, or to taste (i always use mixed peppercorns)
6 1/2 oz
(180 g) beef tenderloin or top round, trimmed
free-run egg yolk, pasteurized
1 1/2 Tbsp
shallots, finely chopped
cornichons (gherkins), finely chopped
fresh parsley, chopped plus more for garnish if desired
How To Make
Place all grinding tools in the fridge for 1 hour. Place the beef in the freezer for 30 to 40 minutes.
In a small bowl, combine all dressing ingredients. Taste and adjust if necessary; set aside.
With a knife or a meat grinder fitted with a large-sized grinding plate, finely chop the beef. Add egg yolk, shallots, cornichons, parsley and 2/3 of dressing (don’t make the tartare too wet); stir well. Cover with plastic wrap and chill for 30 to 60 minutes.
Later on, using a burger press or a cookie cutter, mold the steak. Serve it with Dijon mustard, cornichons & crostini; garnish with parsley. Makes 2 servings
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0r5qqVJ6S_Q
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