Steak tartare
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47 rates
Preparation : 10 min
Cooking : 0 min
Total time : 40 min Rest : 30 min
4 people
600 g rump steak or sirloin steak
2 tbsp ketchup
1 tsp English mustard
0.5 bunch flat-leaf parsley
3 tbsp capers
1 pinch salt
1 pinch pepper
2.5 tbsp olive oil
1 red onion
2 shallots
2 tbsp Worcestershire sauce
1 tsp Tabasco®
Associated products
Tips
You can also serve the tartare with an egg yolk. You can replace the beef tenderloin with a thick flank (top rump) or the outside flat cut.
RECIPE STEPS
1
Fit the food processing bowl and the metal blade.
2
Wash the parsley and strip the leaves from the stalk. Quarter the onion and halve the shallots.
Cut the meat into large pieces.
- 0.5 bunch flat-leaf parsley
- 1 red onion
- 2 shallots
- 600 g rump steak or sirloin steak
3
Put all the ingredients into the food processing bowl and run the program for about 10 seconds.
- 0.5 bunch flat-leaf parsley
- 1 red onion
- 2 shallots
Robot
4
Add the meat to the bowl, along with the capers and sauces.
Season and mix by running the program.
The meat should be minced, not hashed.
- 600 g rump steak or sirloin steak
- 2 tbsp ketchup
- 1 tsp English mustard
- 3 tbsp capers
- 1 pinch salt
- 1 pinch pepper
- 2.5 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 1 tsp Tabasco®
Robot
5
Place the steak tartare in the refrigerator for 30 minutes before serving.
6
Place two to three tablespoons of tartare in a cookie cutter on each plate.
7
Serve with rocket or mesclun salad.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
