cookbook/ bmontijo

steak tartare

newfrench●●●●●

appetizer · medium · 20m

ingredients

2

main

  • 8 ozbeef tenderloin (finely chopped)
  • 1 smallshallot (finely chopped)
  • 1 tbspcapers (chopped)
  • 1 tbspcornichons (chopped)
  • 1 tbspparsley (chopped)
  • 2 largeegg yolks
  • 1 tspDijon mustard
  • 1 tspWorcestershire sauce
  • 1 tspolive oil
  • ½ tspsalt
  • ¼ tspblack pepper

method

  1. 1

    place the chopped beef in a chilled bowl and season with salt, pepper, Dijon mustard, and Worcestershire sauce

  2. 2

    add the shallots, capers, cornichons, and parsley, and gently fold everything together

  3. 3

    form the mixture into two portions on chilled plates

  4. 4

    make a small indentation on top of each portion and place an egg yolk in the center

  5. 5

    drizzle lightly with olive oil and serve immediately with toasted bread or crackers

steak tartare — cookbook