25.2.15

classic steak tartare


Meanwhile... in my kitchen, I'm loving the hell out of steak tartare! 
Easiest thing to make, and such a luxurious taste. 

First time I had steak tartare was in a restaurant somewhere in Amsterdam. And have been obsessing over it ever since. Around here you don't see it an awful lot on menus. Luckily it's not hard and you'll only need a good chopping knife, chopping board and a few not that expensive ingredients (except for the meat obvs). 

This is a recipe for the classic version of steak tartare. You might have come across loads of varieties of tartare (tuna or salmon, a Thai twist on the original?).  But you know, I like classics, they intrigue me, a dish that's around for such a long time, and still finds it way on menus has got to have something special right? Well, special it is and I am planning on not eating it for a while, to keep it that way. 

Some restaurants might serve steak tartare with all the components laid out separately on your plate. Or they will ask you how you would like your steak tartare (spicy, mild..), give you a taster, 'is this spicy enough for you?', and then get on with preparing the rest of your dish accordingly. The ingredients and amounts are according to my taste, so do make sure to keep a bit extra on hand, or be careful with chucking it all in!

Music to listen to while chopping:




Classic Steak Tartare (serves 2 as a main course)
Ingredients

300 - 350 g rump steak or sirloin, fresher than fresh
1 small onion
3 small cornichons
12 capers
3 anchovies
tabasco to taste
1 tablespoon of Dijon mustard
1 teaspoon of Worcestershire sauce
1 fresh medium egg yolk
handful of parsley
salt & pepper

Method
1. Chop the onion, cornichons, capers, anchovies and the parsley as finely as possible.
2. Chop the meat (or perhaps you could ask the butcher to do it for you?), not too fine, its much better with a bit of a bite!
3. Whisk the mustard with the egg yolk, add the Worcestershire sauce, tabasco. Then fold in the onion, cornichon, capers, anchovies & parsley. Finish with a bit of pepper and salt.
4. Mix everything together & done!

As seen on the picture above, I served mine with toasted bread, french fries and a green salad. And it looks really nice and fancy if you use a ring mold to plate it with!

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