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.
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.
Dice your onions or shallots.
Finely slice your pickles.
Rinse, drain and chop your capers.
Chop parsley. (Optional)
Chop ground beef into smaller pieces.
Add the above to a mixing bowl and mix with hands.
Add ketchup, mustard or Worcestershire sauce as needed and mix further. (Optional)
Separate an egg yolk from the whites.
Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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.
Serve, you may now add salt and pepper as desired.