Ingredients with Measurements:
- 1 lb. beef tenderloin, finely chopped
- 1 shallot, finely chopped
- 2 tbsp. capers, drained and chopped
- 2 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tbsp. chopped parsley
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 1/4 cup all-purpose flour
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the beef tenderloin, shallot, capers, Dijon mustard, Worcestershire sauce, olive oil, lemon juice, parsley, salt, and pepper. Mix well.
2. Divide the mixture into 4 portions and shape each into a patty.
3. Heat the vegetable oil in a skillet over medium-high heat.
4. Coat each patty with flour and fry in the skillet until golden brown on both sides, about 2-3 minutes per side.
5. Remove the patties from the skillet and place on paper towels to drain excess oil.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Skillet should be heated to medium-high heat.
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 25g
- Carbohydrates: 5g
- Protein: 23g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Shallot can be substituted with red onion.
- Capers can be substituted with chopped pickles.
Variations:
- Add chopped cornichons or anchovies to the mixture for added flavor.
- Serve with toasted bread or crackers.
Tips and tricks:
- Use a sharp knife to finely chop the beef tenderloin.
- Make sure to drain the capers well before chopping.
- Fry the patties in batches to avoid overcrowding the skillet.
Storage instructions:
- Store any leftover steak tartare in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the patties in a skillet over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
- Serve the steak tartare on a bed of lettuce or arugula.
- Garnish with additional chopped parsley or capers.
Garnishes:
- Chopped parsley
- Fried capers
Pairings:
- Red wine, such as a Cabernet Sauvignon or Pinot Noir
- Crusty bread or crackers
Suggested side dishes:
- Roasted vegetables
- French fries
- Grilled asparagus
Troubleshooting advice:
- If the patties are falling apart while frying, add more flour to the mixture to help bind it together.
Food safety advice:
- Use caution when handling raw meat and make sure to wash your hands and any surfaces that come into contact with the meat.
- Make sure the beef tenderloin is fresh and has been stored properly.
Food history:
- Steak tartare is a classic French dish that originated in the 19th century.
Flavor profiles:
- The steak tartare is savory and tangy, with a slight crunch from the capers.
Serving suggestions:
- Serve the steak tartare as an appetizer or as a main course with a side dish.
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Region: French