Steak Tartare / Beef Tartare
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A real steak tartare as it should be made.

You need an extremely sharp knife for this dish!
 
Prep.

Cuis.

Prêt en

15m

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Catégorie: Plat principal Boeuf Hans @ DeKookbijbel.be
Saisons
Cuisine Type Belge
Tags:

Ingrédients

Pour 4 Personnes

Steak Tartare

600 g Beef, extra quality from the Butcher
1 Shallot
2 tbsp Capers
Sour Pickles
1 bush curly Parsley
12 Lemon
Worcestershire sauce
Tabasco
Pepper and salt

Finishing

Water cress
1 kg Belgian Fries

Steak Tartare / Beef Tartare Instructions

    1. First cut the meat into thin slices and these pieces into very fine strips, and again into more small pieces. Then keep cutting / chopping for a while until the meat is finely chopped.
    2. Takes some time but it is so delicious afterwards!
    3.  Put the ground meat in a mixing bowl and cool. Clean the board on which you just chopped the meat.
    4.  Peel the shallot and chop finely
    5.  Drain the capers and finely chop them with a sharp knife
    6.  Finely chop the pickles
    7.  Add the shallots, capers and pickle to the meat, mix well and put cold.
    8.  Rinse the curly parsley and chop finely, no stalks.
    9.  Add parsley to the meat and mix well, set back cool.
    10. Make the fries and bake them for the first time.
  1. Finish dish :
    1. Add a few scoops of mayonnaise to the meat. Attention! not too much a correct relationship is important otherwise it will become a flat porridge.
    2. Add a dash of Worcestershire sauce and just a few drops of Tabasco, some pepper and salt, all to taste. Taste regularly.
    3. Bake the fries a second time.
    4. Just before serving, put a few drops of lemon on the meat and mix again. Attention! not too early because the acids start to cook the meat.
    5. Rinse the watercress and drain.
    6. Spoon tartare on a plate and make a nice shape.
    7. Serve with watercress, fresh fries and some mayonnaise.
     

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