Steak Tartare (French-Style Beef Tartare)
Other · Seasoned sides & snacks
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 4 servings.
Ingredients
- Beef for tartare1.1 lb
- Dijon mustard1 Tbsp
- Minced shallot2 Tbsp
- Chopped pickles (cornichons)1 Tbsp
- Egg yolks1
- Olive oil2 Tbsp
- Salt
- Black pepper
- Chopped capers1 Tbsp
- Chopped fresh parsley1 Tbsp
- Worcestershire sauce
- Tabasco sauce
- Beef for tartare — top round
- Salt — a little
- Black pepper — a little
- Worcestershire sauce — a little
- Tabasco sauce — a little
How to make it
- 1
Put all the ingredients in a bowl with the egg yolk and mustard, then add the olive oil last and stir.
- 2
Add the Worcestershire sauce and Tabasco.
- 3
Finely chop the top round for the tartare and mix it with the sauce.
- 4
Add a little more olive oil, pack into a ring mold and plate.
From Bob Kim's recipe book