Steak Tartare Recipe
Traditional steak tartare served with capers and egg yolk.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beef
Trim any excess fat from the beef tenderloin and chop it finely with a sharp knife. The pieces should be small enough to be easily mixed, but not so small that they lose their texture.
- 2
Mix the Ingredients
In a mixing bowl, combine the chopped beef with capers, finely chopped shallots, Dijon mustard, Worcestershire sauce, and olive oil. Stir gently to combine all ingredients evenly.
- 3
Season the Mixture
Add salt and black pepper to taste. Be cautious with the salt, as the capers can contribute to the overall saltiness of the dish.
- 4
Plate the Tartare
Using a ring mold, carefully shape the beef mixture onto a serving plate. Gently press to hold its shape.
- 5
Add the Egg Yolk
Make a small indentation in the center of the beef tartare and carefully place the egg yolk on top. This will add richness and flavor when mixed in.
- 6
Garnish
Finely chop fresh parsley and sprinkle it over the top of the tartare for a fresh finish.