Tartare de boeuf (steaktatar)

Name: Tartare de boeuf (steaktatar)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Shallots; 100 g Cornichons; 3-4 Stem(s) flat leaf parsley; 2-3 TABLESPOONS Capers (glass); 2 TABLESPOONS Worcester sauce; 1-2 TABLESPOONS Dijon mustard; 600 g fresh beefsteak of good quality; 4 fresh egg yolks; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper from the mill; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Shallots
100 g Cornichons
3-4 Stem(s) flat leaf parsley
2-3 TABLESPOONS Capers (glass)
2 TABLESPOONS Worcester sauce
1-2 TABLESPOONS Dijon mustard
600 g fresh beefsteak of good quality
4 fresh egg yolks
7-10 Tbsp Sea salt
7-10 Tbsp Pepper from the mill
7-10 Tbsp Aluminium foil

Directions

1
For the side dishes, peel and finely dice the shallots. Finely dice the gherkins. Wash parsley, shake dry and chop. Drain capers and chop finely if necessary. Fill all ingredients, Worcester sauce and mustard separately in small bowls.
2
Fold four rings (approx. 4 cm high; approx. 8 cm Ø) from the aluminium foil for the tartar and place them on four plates. Dab steak dry and cut or chop into small cubes. Mix well with egg yolk.
3
Season with salt and pepper.
4
Fill the tartar into the rings and press it in. Remove aluminium foil from the tartar. Serve the tartar with the side dishes. So everybody can refine and season it himself. Baguette tastes good with it.