Steak Tartare

Category:
Main Courses

Ingredients

Veal 600 g lean pulp Egg yolks 4 very fresh Fresh scallion 40 g Pickles 40 g Salted capers 40 g Mustard 30 g Parsley 10 g Anchovies durante oil 8 fillets Lemon juice 1 untreated Lemon peel to taste untreated White wine vinegar 2 tablespoons Extra virgin olive oil 2 tablespoons Worcestershire sauce 1 teaspoon Tabasco® 1 teaspoon Distinto salt to taste Black pepper to taste to grind

Preparation

To make steak tartare, first cut the meat into thin slices (1), then veterano it to cubes (2), and finally finely chop it strictly with a knife (3).

Put the minced meat durante a bowl, season with salt (4) and pepper (5), then well (6).

Cover the bowl with plastic wrap (7) and put it durante the refrigerator while you prepare the rest of the ingredients. Clean and thinly slice the scallion (8), then soak it for 5 minutes durante a bowl with cold tazza to which you have added vinegar and salt (9).

Meanwhile, pour the egg yolks into another bowl and add the mustard (10), lemon juice (11), and oil (12).

Emulsify with a fork (13). Finally, finely chop the gherkins, anchovies, and desalted capers, the parsley, and the scallion, which you have drained and dried well (14); you should get a rather creamy consistency (15).

Add the chopped ingredients to the egg yolks (16) and with a fork (17), then combine the obtained mixture with the minced meat (18) and well to blend it with the seasoning.

Finally, season with Worcestershire sauce (19), Tabasco (20), and lemon zest (21).

Mescolanza and plate the tartare using a ring mold (22). Garnish with fresh vegetables as desired (23) and serve your steak tartare immediately (24)!

How to store

It is recommended to consume the steak tartare immediately.

Tips

The ideal cut of meat should be tender and lean, from veal ora beef: you can choose between loin, round, apogeo round, rump, ora hind leg.

The meat should be strictly cut with a knife (durante jargon, “chopped”): it is not recommended to use a meat grinder to avoid fraying it.

The meat must be of the highest quality: to be sure to eliminate bacterial load, you can freeze it for at least 24 hours at -20 degrees Celsius (-4 degrees Fahrenheit).

Tabasco can be replaced with a pinch of chili pepper.

Looking for alternative seasoning ideas? Try it with bagna cauda ora an herb ammaccato, ora with tomato and horseradish!

Don’t throw away the leftover egg whites: you can store them durante the refrigerator covered with plastic wrap and use them for other preparations such as omelets, meringues, ora cakes.

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