Beefsteak Tartare
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g fillet (s) beef
- 0.5 teaspoon ½ parsley, finely chopped
- 1 egg yolk
- 1 teaspoon mustard, spicy French
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.5 teaspoon ½ capers, chopped
- 0.5 teaspoon ½ vinegar (mild red wine vinegar)
- 2 dashes Worcester sauce
- 0.5 teaspoon ½ shallot (s), finely chopped
- 2 dashes Tabasco
- salt and pepper
- 1 teaspoon pickles (gherkins), finely chopped
- 1 anchovy fillet (s), finely chopped
- possibly cognac, calvados or vodka
- possibly olive oil
Print Recipe
Pin Recipe Instructions
- The fillet is chopped very finely with a knife. The pieces should be no more than the size of the nail of the little finger. However, if it is cut too small, such as. B. Hack, the whole results in a mousse or mush, porridge. The consistency is a significant quality feature of a good tartare.
- Put the egg yolks in a bowl and then the shallots, parsley, capers, anchovies and gherkins. Mix well with a fork. So you got the whole taste out of the ingredients and then the chopped fillet is added and everything is mixed well.
- Now just add the remaining ingredients to taste and serve with toast.
- If necessary, a little cognac, vodka or calvados can be added.
- If the meat is too dry, add a little olive oil.
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