- 250 gram lean beef
- 1 fresh egg yolk
- 1 teaspoon mustard
- 1 shallot
- 1 tablespoon capers
- 1 tablespoon tomato ketchup
- 3 – 4 drops of tabasco
- 1 tablespoon sour pickles (sweet and sour is possible too)
- 1 tablespoon finely chopped chives
- olive oil
- pepper and salt to taste
- optional: grilled bread for serving
Kitchen equipment needed
- cutting board & sharp chef’s knife
- large bowl
Preparation — 10 minutes
Slice the beef into strips, as thin as possible. After that you’ll slice the strips into as thin as possible pieces. It’s important to slice the beef as fine as possible, that’s why a sharp knife is a must. Don’t add the beef to a blender or food processor, the beef end up without any texture. Finely chop the capers, pickles, chives and shallot. Add it to the bowl along with the chopped beef.
Finishing the steak tartare — 10 minutes
Add an egg yolk (not the whites), a small amount of olive oil, 1 teaspoon mustard, 1 tablespoon tomato ketchup and 3 to 4 drops of tabasco to the bowl. Combine well and season with pepper and salt. You can also choose to serve the egg yolk on top instead of mixing it in. You’ll see this often in a restaurant, the presentation will be much prettier.
The steak tartare will be best if it’s served immediately, but it is also possible to make it a day in advance. It’s important to store in the fridge. Serve with a salad and grilled bread of fries. Enjoy!