Steak Tartare

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Steak Tartare

Steak Tartare

This is a simple and effective recipe. There’s no need to use all the ingredients and it’s fine to use more or less of something according to your personal taste. If you are serving this for lots of people, it is probably a good idea to put the ingredients on the table and let people make their own. It's more fun that way too.

Ingredients – Serves 1

200g Fillet Steak
1 Egg Yolk
2 tsp Dijon Mustard
1 tbsp Onions, Finely Chopped
1 tbsp Capers, drained
A few drops of Tabasco sauce
1 tsp Worcestershire Sauce
Olive Oil
2 tsp Chopped Parsley
Salt and pepper

Method

1.       Chop the fillet steak very finely. When you think it’s fine enough, chop it a bit more.
2.       Place the chopped steak in a bowl and make a well in the middle to receive the ingredients.
3.       Add the ingredients according to personal taste, using the list above as a guide.
4.       Mix well, check the seasoning, and adjust the balance of the ingredients.
5.       Serve (or eat) immediately.

Personally, I like extra egg yolk, I’m a bit lighter on the mustard and a bit heavier on the tabasco and Worcestershire Sauce. The final mixture should be quite soft and cool. Obviously, the more egg yolk
you add, the less olive oil you need.

Steak Tartare, Dauphinoise Potatoes, Green Beans and Asparagus













Dauphinoise Potatoes

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