Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, steak tartar. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Serve as a spread on crackers or toast.
Steak Tartar is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Steak Tartar is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook steak tartar using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Steak Tartar:
- Get veal tenderloin (it should have been frozen previously for 72 hours)
- Make ready Extra Virgin Olive Oil from Spain
- Make ready heaping tablespoons of soy sauce
- Prepare heaping tablespoon of Worcestershire sauce
- Prepare egg yolk
- Prepare heaping tablespoon of whole grain mustard
- Prepare chopped scallions
- Prepare heaping tablespoons of chopped capers
- Make ready Salt and black pepper
- Get drops of Tabasco sauce (to taste)
Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish. Steak tartare is a dish that precedes Bourdain by hundreds of years, but it has his name all over it: The no-nonsense, full-flavored dish can be sublime or contemptible, depending on the hands.
Steps to make Steak Tartar:
- First, transfer the tenderloin from the freezer to the refrigerator a day beforehand, so that it is still a little frozen and easier to cut. Using a sharp knife, chop the meat into small cubes and put it into a bowl.
- To prepare the dressing, in a bowl whisk together the soy sauce, Worcestershire sauce, mustard, egg yolk, Tabasco sauce and extra virgin olive oil from Spain, until it has emulsified. Then add the onion, the capers and a pinch of salt and pepper, and mix everything.
- Add the meat to the sauce and mix everything until it is seasoned to your liking. Add pepper and Tabasco sauce until you get the right level of spiciness.
- Place some slices of toast in a ring mold. The bread can be toasted in a toaster or enriched with a splash of Extra Virgin Olive Oil in the pan. You can garnish the dish with some capers or a splash of extra virgin olive oil from Spain.
It is often served with a raw egg yolk on top of the dish. Steak tartare is a dish that precedes Bourdain by hundreds of years, but it has his name all over it: The no-nonsense, full-flavored dish can be sublime or contemptible, depending on the hands. Most of us who enjoy steak tartare, preferably with a high pile of hot fries on the side, know it from eating it in a restaurant or a bistro and not from preparing it at home. Steak tartare is a classic dish of Burgundy, so a Burgundian Pinot Noir is naturally a good wine choice. This one is inexpensive, simple, but pleasantly lively, with lovely flavors of cherry and raspberry.
So that’s going to wrap this up for this exceptional food steak tartar recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
