TIPS FOR THE PERFECT STEAK TARTARE

Semi-freeze the tenderloin. One of the tricks to make it at home and cut it perfectly is to semi-freeze it. Put in the freezer for about 30 or 40 minutes. This will start to toughen the meat but it can be cut more easily with the knife.
The meat is always minced with a knife. The knife cut is important because if we do it in a machine we destroy the fibers of the meat and a puree remains. It is important that as it is raw meat we do not mistreat it.
Incorporate the Tabasco little by little. Add the drops of Tabasco to achieve the right amount of spiciness.
Dress it with pickles. The best thing for the steak tartare is to season it with pickled gherkins, spring onions, garlic, etc… I think it goes great. Of course, the capers are never lacking.

Biscuit and chocolate cake, Grandma’s recipe

INGREDIENTS TO MAKE STEAK TARTARE

2 very clean beef tenderloins
1 tablespoon Dijon mustard or grainy mustard
1 spring onion
1 dessert spoon of capers
10 pickled cucumbers
1 egg yolk
3 touches of Tabasco
1 splash of olive oil
ground black pepper
Toasted bread to accompany

HOW TO PREPARE STEAK TARTARE

1.- We start as I mentioned before by semi-freezing the sirloin for 30 minutes. We had to clean it before.

2.- When we take it out of the freezer we cut it with a knife into small pieces. Here it depends on each one the size. I like them medium, and if the sirloin is of high quality, don’t mind cutting it larger.

3.- Chop all the ingredients that we want to add. I have a very fine mincer that leaves it very small and I love it, but if you don’t have one, then you do it with a knife.

4.- Mix the raw minced meat with the rest of the ingredients and dress with the olive oil, the Perrins sauce, and the ground pepper.

5.- Cover with transparent paper and put it in the freezer for 10 minutes to cool down since when you chop and mix it will take on heat and it is better to take it cold.
In many restaurants, they prepare it for you at the table in a bowl with ice.
6.- We serve with an egg yolk on top and chives to give it freshness. At the table, we mix everything and enjoy. It is always good to accompany it with toasted bread.

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