Steak tartare is a meat made from finely chopped or minced raw beef or veal meat. There are many ways and variants to prepare this recipe, but it is usually served with capers, chopped onions, various species and egg yolk.
It is a totally raw dish so we recommend using high quality ingredients to obtain a great result.
We can mince the meat with a sharp knife or a meat grinder but the result will be completely different. The second option is more laborious and it will take longer, but the texture achieved will be much more pleasing to the palate.
- 8 ounce beef tenderloin
- ½ onion
- 4 pickles
- 2 tablespoons of capers
- 1 egg yolk
- Mustard spoon
- 1 jet of Perrins sauce
- Tabasco (a few drops)
- Olive oil
- Salt and ground pepper
- Clean, peel and chop the onion into very small pieces. Add the onion in a large bowl.
- Chop the pickles with a similar size, with pieces as small as possible. Add the pickles to the same bowl as the onion.
- Chop the capers and add them to the bowl, where you have the onion and the chopped pickles.
- Add a spoonful of mustard, a dash of Perrins sauce and Tabasco sauce (depending to your taste).
- Add an egg yolk to the bowl, season with salt/ground pepper and add a dash of olive oil.
- Mix until you get a homogenous texture with all the ingredients. You can test the mix and rectify some ingredients (if you think it lacks salt or you want your tartare more spicy, for example).
- Clean the beef tenderloin of impurities, fats and nerves.
- Mince the tenderloin into small pieces with a sharp knife. It is a laborious step, but the texture and the result are infinitely better than the minced meat in the grinder.
- Add the chopped tenderloin to the bowl and mix until the ingredients are blended. You should achieve a compact texture. Let it rest in the refrigerator about 20 minutes.
- Once the steak tartare is cold, it is ready to serve!