Steak Tartare
Steak Tartare is a dish prepared using raw ground / minced beef and egg yolk. A popular dish in Europe, this recipe is a good stepping stone into the world of raw meats, organs and pates.
Served with oven potato wedges and simple green salad.
Ingredients for 2
- Ground Beef (Lean as possible)
- Eggs
- Onion or Shallots
- Capers
- dill pickles
- Parsley (Optional)
- Ketchup (Optional)
- Mustard (Optional)
- Worcestershire Sauce (Optional)
Side: Oven potato wedges
- 1 lb russet potatoes
- 1 tbsp olive oil
- ½ tsp paprika
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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About 40 minutes before serving, start the wedges: heat the oven to 425°F. Cut the potatoes into wedges, toss with the olive oil, paprika and salt, and roast for 30 minutes, turning once, until crisp. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
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Dice your onions or shallots.
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Finely slice your pickles.
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Rinse, drain and chop your capers.
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Chop parsley. (Optional)
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Chop ground beef into smaller pieces.
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Add the above to a mixing bowl and mix with hands.
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Add ketchup, mustard or Worcestershire sauce as needed and mix further. (Optional)
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Separate an egg yolk from the whites.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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Loosely roll some of the mixture into a ball in your hand and place onto a plate and press softly to form a bowl shape, add egg yolk to indentation.
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Serve, you may now add salt and pepper as desired.