Steak tartare Ingredients: 1 teaspoon of - Dijon mustard - 1 tablespoon of - chopped onion - 3 drops of - tabasco - 2 turns of the grinder - pepper to taste - 2 pinches of - salt - 2 tablespoons of - olive oil - 1 teaspoon of - chopped flat leaf parsley - 250 g of - fresh beef (head) - 1 - egg yolk - 1 tablespoon - chopped capers - 1 teaspoon - Worcestershire sauce - 1 tablespoon - ketchup.
Utensils: 1 pastry ring - 1 kitchen knifee- 1 Kitchen whisk - Buy 1 salad bowl - 1 Wooden spoon 1 pitter
Total time:
20 min
Preparation:
20 min -
Cooking:
-
Phase 1
Cut the meat with a knife (in brunoise).
Phase 2
In a bowl, mix the egg yolk, Dijon mustard, onion, capers, Worcestershire sauce, ketchup, Tabasco, salt and pepper. Add the olive oil, stirring with the whisk.
Phase 3
Add the meat to the sauce as well as the parsley. Correct the seasoning.
Phase 4
Refrigerate or serve immediately.
Utensils: 1 pastry ring - 1 kitchen knifee- 1 Kitchen whisk - Buy 1 salad bowl - 1 Wooden spoon 1 pitter
Total time:
20 min
Preparation:
20 min -
Cooking:
-
Phase 1
Cut the meat with a knife (in brunoise).
Phase 2
In a bowl, mix the egg yolk, Dijon mustard, onion, capers, Worcestershire sauce, ketchup, Tabasco, salt and pepper. Add the olive oil, stirring with the whisk.
Phase 3
Add the meat to the sauce as well as the parsley. Correct the seasoning.
Phase 4
Refrigerate or serve immediately.