Tatar of US beef with scrambled eggs

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 400 g Fillet of beef or rump steak without fat rim
  • 1 small red onion
  • 1 TEASPOON Capers (e.g. Nonpareilles)
  • 1 knife tip Sambal Oelek
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS Oil
  • 1/2 TEASPOON Mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp coarse pepper
  • 4 TSP Butter
  • 6 Eggs (Gr. M)
  • 100 ml Milk
  • 4 discs farmhouse bread
  • 7-10 Tbsp Salad mix and caper apples

Directions

  1. 1

    Dab the fillet dry. First cut into small cubes, then chop them crisscross. Peel onion and dice very finely. Mix fillet, onion, capers, sambal oelek, 4 tablespoons olive oil and mustard. Season well with salt and pepper.

  2. 2

    Toast bread in a toaster. Brush with butter.

  3. 3

    For the scrambled eggs, whisk eggs and milk. Season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Add the egg milk and let it set, pushing it together from time to time. Spread the tartar and scrambled eggs on the slices of bread.

  4. 4

    Garnish with salad and caper apples.