Recipe: Steak tartare

Name: Steak tartare
Prep time: 30 min
Total time: 90 min
Yield: 4 portions
Ingredients: La préparation du steak tartare est un art en soi.; La viande doit être de qualité supérieure et doit être hachée à la main pour obtenir une texture parfaite.; La sauce est également cruciale pour donner au plat son goût unique et équilibré.; Les ingrédients doivent être frais et parfaitement assortis pour créer une harmonie de saveurs.; 800 g de viande de boeuf (de préférence : rumsteck); 2 cuillers à soupe d'huile de colza ou tournesol; 3 jaunes d'oeuf bios de ferme; 1 oignon ciselé finement ou 2 petits oignons nouveaux; 2 cuillers à soupe de cognac pas obligatoire (de bonne qualité); 2 cuillères à soupe de câpres (si possible des petites); 2 branches persil plat haché; 2 cuillères à soupe de sauce Worcestershire; 1petite cuiller de tabasco; 1 cuiller de ketchup; 1 cuiller a soupe de moutarde blanche et forte; le jus d'un demi citron; sel et poivre du moulin

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.8/5 (17 reviews) Meat

Prep 30 min

Rest 1h

Total 1h30

Servings 4 serv.

Steak tartare is an emblematic dish of French gastronomy that has captivated food enthusiasts around the world. It consists of finely minced raw meat, usually beef, accompanied by an elaborate sauce based on onions, capers, shallots and parsley

Recette Steak tartare - Chef Patrick Asfaux

Ingredients for 4 servings

Preparing steak tartare is an art in itself.
The meat must be of superior quality and must be hand-chopped to obtain a perfect texture.
The sauce is also crucial to give the dish its unique and balanced flavor.
The ingredients must be fresh and perfectly matched to create a harmony of flavors.
800 g of beef meat (preferably: rump steak)
2 tablespoons of rapeseed or sunflower oil
3 organic farm egg yolks
1 finely minced onion or 2 small spring onions
2 tablespoons of cognac optional (good quality)
2 tablespoons of capers (if possible small ones)
2 sprigs of flat parsley chopped
2 tablespoons of Worcestershire sauce
1 small teaspoon of tabasco
1 teaspoon of ketchup
1 tablespoon of white and strong mustard
juice of half a lemon
salt and freshly ground pepper

Step-by-step directions

My Recipe

1 To prepare a good beef steak tartare it is preferable to cut your meat with a knife. .

2 In a large salad bowl, place your egg yolks, plus the mustard and ketchup, whisk with your oil like a mayonnaise then add the capers, parsley, minced onion, a hint of cognac, the tablespoons of Worcestershire sauce, lemon juice, tabasco then salt and pepper, then intimately mix in the meat and taste the seasoning.

3 Let it covered rest for a good hour in the refrigerator.
Before serving, adjust the seasoning according to your taste. Serve your tartare with good homemade fries or straw potatoes and if you wish with toasted buttered bread and a good red wine from Burgundy (Irancy) or a good Beaujolais (Chenas).
Steak tartare is often served accompanied by fries or potatoes, but it can also be accompanied by fresh vegetables or salad.
Today, steak tartare is an essential dish of French gastronomy, appreciated for its simplicity and authentic flavor. It is a true invitation to discover the subtleties of French cuisine and to appreciate the quality of the ingredients used.

Tartare Boeuf cru Steaks Viande crue Préparer steak tartare