Steak Tartare Recipe
Herb Salad, Fried Capers, Farm Egg, Garlic-Parsley Popovers
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Ingredients
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Steak Tartare
Herb Salad
Fried Capers
Garlic-Parsley Popovers
Method
Steak Tartare
- 1
Prepare the Beef
Finely chop the beef tenderloin and place it in a mixing bowl.
- 2
Mix the Ingredients
Add chopped capers, Dijon mustard, Worcestershire sauce, salt, black pepper, and the egg yolk to the bowl. Mix until well combined.
- 3
Herb Salad
- 4
Combine Salad Ingredients
In a separate bowl, combine arugula, basil, and mint leaves.
- 5
Dress the Salad
Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently to combine.
Fried Capers
- 6
- 7
Fry Capers
Add rinsed capers to the hot oil and fry for about 1-2 minutes until crispy. Remove and drain on paper towels.
Garlic-Parsley Popovers
- 8
Preheat Oven
Preheat your oven to 220°C (425°F).
- 9
- 10
- 11
Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, whisking until smooth.
- 12
Bake Popovers
Pour the batter into a greased muffin tin, filling each cup about halfway. Bake for 20-25 minutes until puffed and golden.
