Beef tartare on toasted brown bread with mustard cream

Name: Beef tartare on toasted brown bread with mustard cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Rump steak (without fat and tendons); 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 1/2 TEASPOON Sweet peppers; 6 Stem(s) Parsley; 3 Anchovy fillets; 2 TABLESPOONS small capers; 4 Cornichons; 2 Shallots; 1/2 TEASPOON Ketchup; 2 Egg yolk (size M); 1/2 TEASPOON + 1 tablespoon Dijon mustard; 7-10 Tbsp coarse pepper; 30 g Butter; 4 discs Grey bread (approx. 50 g each); 150 g Fresh cream; 7-10 Tbsp Lemon juice

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Rump steak (without fat and tendons)
7-10 Tbsp Salt
1/2 TEASPOON Sugar
1/2 TEASPOON Sweet peppers
6 Stem(s) Parsley
3 Anchovy fillets
2 TABLESPOONS small capers
4 Cornichons
2 Shallots
1/2 TEASPOON Ketchup
2 Egg yolk (size M)
1/2 TEASPOON + 1 tablespoon Dijon mustard
7-10 Tbsp coarse pepper
30 g Butter
4 discs Grey bread (approx. 50 g each)
150 g Fresh cream
7-10 Tbsp Lemon juice

Directions

1
Cut the meat into small cubes. Mix 1/4 tsp. salt, sugar, paprika and meat, cover and chill. Wash parsley, shake dry and pluck the leaves from 4 stems.
2
Finely chop parsley leaves, anchovy fillets, capers and gherkins. Peel and finely dice the shallots. Blanch the diced shallots in boiling salted water for about 1 minute, then pour into a sieve.
3
Chop the meat finely and mix with the anchovy mix. Mix meat, ketchup, egg yolks, 1/2 tsp. mustard and anchovy mix and season with salt and pepper. Cover the tartar and chill. Butter slices of bread and fry until golden brown and crispy in a pan.
4
Cut the bread in half and let it cool down a little. Mix 1 tbsp. mustard and crème fraîche and season with salt, pepper and lemon juice. Spread tartar on the bread halves, sprinkle with coarse pepper and garnish with parsley.
5
Add mustard cream.