Wednesday, August 28, 2013

Steak Tartar: Part II

If you are a follower of the blog you will surelly know steak tartar is one of the dishes I love and I would say "The one..."
This is the reason why I decided to write a new post about this gastronomy wonder. On the other hand this may be one of the less descriptive recipe as this dish shall be prepared/custumized to your or your invitees particular taste, a more intense or soft flavour, more or less spicy ...

You will need:
Beef sirloin
Dijon mustard
egg yolk
hot sauce
Extra virgin olive oil
Worcestershire sauce
anchovy fillet
Salt & Pepper

Start by finely chop the shallot, parsley, cournichons, capers, one anchovy fillet and set aside. Then, with the help of your best knife, chop the beef. I strongly advise you to resist the temptation to buy minced beef, the texture differences will make all the difference ...
In a bowl mix: a tablespoon of Dijon mustard, one egg yolk and a splash of extra virgin olive oil, add the Worcestershire sauce and spicy and then add the previously chopped ingredients . mix well and correct the seasoning with salt and pepper. Finally add the meat and mix it well!

Serve with French fries and toasted bread or alternatively with a mixture of vegetables prepared in the previous post.

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