Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, steak tartar. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Steak Tartar is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Steak Tartar is something that I’ve loved my entire life. They’re nice and they look wonderful.
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Serve as a spread on crackers or toast. Whisk the vinegar, dry mustard and egg yolks together in a small bowl.
To get started with this recipe, we must first prepare a few components. You can cook steak tartar using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Steak Tartar:
- Get 14 oz. veal tenderloin (it should have been frozen previously for 72 hours)
- Get 1/4 cup Extra Virgin Olive Oil from Spain
- Get 2 heaping tablespoons of soy sauce
- Take 1 heaping tablespoon of Worcestershire sauce
- Make ready 1 egg yolk
- Take 1 heaping tablespoon of whole grain mustard
- Make ready 1/4 cup chopped scallions
- Prepare 2 heaping tablespoons of chopped capers
- Take Salt and black pepper
- Prepare A few drops of Tabasco sauce (to taste)
The name tartare is sometimes generalized to other raw meat or fish dishes. Place beef on a small plate. Season with flaky salt and pepper. Steak tartare is a dish that precedes Bourdain by hundreds of years, but it has his name all over it: The no-nonsense, full-flavored dish can be sublime or contemptible, depending on the hands.
Instructions to make Steak Tartar:
- First, transfer the tenderloin from the freezer to the refrigerator a day beforehand, so that it is still a little frozen and easier to cut. Using a sharp knife, chop the meat into small cubes and put it into a bowl.
- To prepare the dressing, in a bowl whisk together the soy sauce, Worcestershire sauce, mustard, egg yolk, Tabasco sauce and extra virgin olive oil from Spain, until it has emulsified. Then add the onion, the capers and a pinch of salt and pepper, and mix everything.
- Add the meat to the sauce and mix everything until it is seasoned to your liking. Add pepper and Tabasco sauce until you get the right level of spiciness.
- Place some slices of toast in a ring mold. The bread can be toasted in a toaster or enriched with a splash of Extra Virgin Olive Oil in the pan. You can garnish the dish with some capers or a splash of extra virgin olive oil from Spain.
Season with flaky salt and pepper. Steak tartare is a dish that precedes Bourdain by hundreds of years, but it has his name all over it: The no-nonsense, full-flavored dish can be sublime or contemptible, depending on the hands. Most of us who enjoy steak tartare, preferably with a high pile of hot fries on the side, know it from eating it in a restaurant or a bistro and not from preparing it at home. Ground beef always needs to be cooked because it contains beef and trimmings from many different cows. In other words, it's more dangerous.
So that is going to wrap it up for this exceptional food steak tartar recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
