Beef Tartare from Organic Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef fillet (s), lean, from oranic beef !, scraped
- 1 egg yolk
- 5 tablespoon olive oil
- 1 tablespoon mustard (tarragon mustard)
- 1 teaspoon, leveled paprika powder
- 1 tablespoon capers, chopped
- 1 tablespoon pickled cucumber (s), chopped
- 3 tablespoon onion (s), finely chopped
- 1 tablespoon parsley, chopped
- 2 dashes Worcester sauce
- 3 dashes Tabasco
- 1 pinch (s) cayenne pepper
- 2 tablespoon ketchup
- Salt and pepper from the mill
- 4 quail egg (s)
- Toast bread
- butter
Print Recipe
Pin Recipe Instructions
- Mix egg yolks, oil, ketchup and mustard in a bowl with a whisk, add all the ingredients and mix into a sauce.
- Now add the scraped meat and mix into the sauce. You control the degree of spiciness of the tartar with the amount of pepper and tabasco.
- Shape into small patties, make a grid-like pattern with the back of a knife and serve with a fried quail egg, toast and butter.
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