Steak Tartare
Steak Tartare

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, steak tartare. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Serve as a spread on crackers or toast. Whisk the vinegar, dry mustard and egg yolks together in a small bowl.

Steak Tartare is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Steak Tartare is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have steak tartare using 13 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Steak Tartare:
  1. Get 1 beef
  2. Get 1 eggs
  3. Take 1 onions
  4. Take 1 garlic
  5. Get 1 capers
  6. Get 1 mustard
  7. Take 1 oil
  8. Make ready 1 whiskey
  9. Prepare 1 parsley
  10. Get 1 toast
  11. Get 1 butter
  12. Take 1 salt
  13. Prepare 1 pepper

The name tartare is sometimes generalized to other raw meat or fish dishes. Steak tartare is a dish that precedes Bourdain by hundreds of years, but it has his name all over it: The no-nonsense, full-flavored dish can be sublime or contemptible, depending on the hands. Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk.

Steps to make Steak Tartare:
  1. cut everything into small pieces
  2. throw it all together into a bowl (except for the eggs, bread and butter) and stir it. you can also add other stuff you like (e.g. dried tomatos, cocktail gherkins, …)
  3. let it sit for some minutes. you can use this time to toast and butter the toastbread
  4. when colour has changed slightly (might be after 10 minutes or so) its ready for the egg.
  5. take the beef out of the bowl, form a ball and place it on the plate
  6. dig a little dent into the top of each helping
  7. separate the egg
  8. rest the yolk into the bump
  9. serve.
  10. then the yolk is to be mixed with the rest
  11. enjoy! :-P

Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Serve with toasted bread, butter, cornichons, and parsley sprigs. Steak tartare wasn't always a menu darling. Steak tartare is a classic dish of Burgundy, so a Burgundian Pinot Noir is naturally a good wine choice.

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