Beef > Steak > Tartares

Spicy Steak Tartare with Avocado Recipe

Ingredients with Measurements:
- 1 lb. beef tenderloin, finely chopped
- 2 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. hot sauce
- 2 tbsp. capers, drained and chopped
- 2 tbsp. red onion, finely chopped
- 1 tbsp. fresh parsley, finely chopped
- 1 tbsp. fresh chives, finely chopped
- 1 tbsp. fresh lemon juice
- Salt and pepper to taste
- 1 ripe avocado, diced

Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon

Step-by-step instructions:
1. In a mixing bowl, combine the chopped beef, Dijon mustard, Worcestershire sauce, hot sauce, capers, red onion, parsley, chives, and lemon juice. Mix well.
2. Season the mixture with salt and pepper to taste.
3. Divide the mixture into four portions and shape each portion into a round patty.
4. Place the patties on a plate and top each with diced avocado.
5. Serve immediately.


Time:
Preparation time: 15 minutes
Cooking time: None
5. Temperature:
Room temperature
Serving size:
4 servings

Nutritional information:
Calories: 245
Fat: 16g
Carbohydrates: 5g
Protein: 20g
Fiber: 3g

Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Dijon mustard can be substituted with whole grain mustard.
- Worcestershire sauce can be substituted with soy sauce.
- Hot sauce can be substituted with cayenne pepper.

Variations:
- Add diced jalapeno for extra heat.
- Top with a fried egg for a breakfast twist.
- Serve on a bed of lettuce for a salad variation.

Tips and tricks:
- Use a sharp knife to finely chop the beef.
- Chill the beef mixture in the fridge for 30 minutes before shaping into patties for easier handling.
- Use a spoon to shape the patties for a more uniform shape.

Storage instructions:
- Store any leftover beef mixture in an airtight container in the fridge for up to 2 days.
- Do not store the avocado with the beef mixture as it will brown.

Reheating instructions:
- This dish is best served fresh and does not need to be reheated.

Presentation ideas:
- Serve on a white plate to showcase the colors of the dish.
- Garnish with a sprig of parsley or chives.

Garnishes:
- Sprig of parsley or chives.

Pairings:
- Serve with a glass of red wine or a cold beer.

Suggested side dishes:
- Crusty bread or crackers.
- Roasted vegetables.

Troubleshooting advice:
- If the beef mixture is too dry, add a little more Worcestershire sauce or lemon juice.

Food safety advice:
- Use a clean cutting board and knife to avoid cross-contamination.
- Make sure the beef is fresh and has been properly stored.

Food history:
- Steak tartare is a classic French dish made from raw beef that has been finely chopped and seasoned.

Flavor profiles:
- Spicy, tangy, and savory.

Serving suggestions:
- Serve as an appetizer or light lunch.

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Taste: Spicy, Savory, Tangy, Umami, Garlicky