Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, steak tartar. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Steak Tartar is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Steak Tartar is something that I have loved my whole life. They are fine and they look wonderful.
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. Whisk the vinegar, dry mustard and egg yolks together in a small bowl.
To begin with this particular recipe, we must first prepare a few ingredients. You can have steak tartar using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Steak Tartar:
- Get 14 oz. veal tenderloin (it should have been frozen previously for 72 hours)
- Prepare 1/4 cup Extra Virgin Olive Oil from Spain
- Get 2 heaping tablespoons of soy sauce
- Make ready 1 heaping tablespoon of Worcestershire sauce
- Prepare 1 egg yolk
- Make ready 1 heaping tablespoon of whole grain mustard
- Get 1/4 cup chopped scallions
- Take 2 heaping tablespoons of chopped capers
- Get Salt and black pepper
- Make ready A few drops of Tabasco sauce (to taste)
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. 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.
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.
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. A peppery note will resonate with the tartare as well as the wine's sprightly acidity.
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