Main
Steak tartare
- Preparation time
- 20 min
- Servings
- serves 2
Ingredients
serves 2
- Beef steak — to buy400 g
- Shallot — to buy1
- Gherkin — to buy4
- Capers — to buy1 tbsp
- Mustard — to buy1 tsp
- Parsley — to buya handful
- Egg — to buy2 (jaunes)
Preparation
Put the beef and the serving plates in the freezer for 10 minutes before you start — it makes the meat easier to cut and keeps it cold (important since it's eaten raw).
Cut the beef into small, even dice with a knife, never in a food processor, which would crush the fibres and give a mushy texture.
Finely chop the shallot, gherkins, capers and parsley.
Mix the beef with the shallot, gherkins, capers, mustard and parsley.
Season generously with salt and pepper, tasting a small piece as you go — this is the decisive moment for a tartare.
Mound onto well-chilled plates, make a small well in the centre, place a raw egg yolk on top, and serve immediately.