Ingredients with Measurements:
- 1 lb. beef tenderloin, finely chopped
- 2 tbsp. capers, drained and chopped
- 2 tbsp. Dijon mustard
- 2 tbsp. Worcestershire sauce
- 2 tbsp. shallots, finely chopped
- 2 tbsp. cornichons, finely chopped
- 1 tbsp. parsley, finely chopped
- 1 tbsp. chives, finely chopped
- 1 egg yolk
- Salt and pepper, to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving dish
Step-by-step instructions:
1. Begin by finely chopping the beef tenderloin and placing it in a mixing bowl.
2. Add the capers, Dijon mustard, Worcestershire sauce, shallots, cornichons, parsley, and chives to the mixing bowl.
3. Mix all the ingredients together until well combined.
4. Add the egg yolk to the mixing bowl and mix until the egg yolk is fully incorporated.
5. Season the mixture with salt and pepper to taste.
6. Transfer the steak tartare to a serving dish.
7. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Temperature:
Serve at room temperature.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 2g
Protein: 25g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Cornichons can be substituted with dill pickles.
- Shallots can be substituted with red onions.
Variations:
- Add a dash of hot sauce for a spicy kick.
- Substitute the beef with salmon for a seafood twist.
- Add a splash of cognac for a richer flavor.
Tips and tricks:
- Make sure to use the freshest ingredients possible.
- Chill the mixing bowl before making the steak tartare to keep the meat cold.
- Use a very sharp chef's knife to finely chop the beef.
Storage instructions:
Store any leftover steak tartare in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe is not meant to be reheated.
Presentation ideas:
Serve the steak tartare on a bed of lettuce or with a side of French fries.
Garnishes:
Garnish with additional chopped herbs or a sprinkle of paprika.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
French fries, crusty bread, or a simple green salad.
Troubleshooting advice:
If the steak tartare is too dry, add a splash of olive oil to the mixture.
Food safety advice:
Make sure to use fresh, high-quality ingredients and handle the meat with care to avoid any contamination.
Food history:
Steak tartare is a classic French dish that dates back to the 19th century.
Flavor profiles:
This dish is savory, tangy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or a light lunch.
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Region: French