Thursday, 1 March 2007

Steak Tartare

I had never eaten this famous dish until I cooked it last night. My interest was created by my recent ice swimming trip to Finland where I was served Reindeer Tartare.

For 2 as a starter.


About 150g fresh beef fillet
1 raw egg yolk
1 good teaspoon shallots, finely sliced
Half a teaspoon of salted capers
A couple of finely chopped cornichons
A good pinch of finely chopped flat-leaf parsley
A small dollop of dijon mustard or quarter of a teaspoon of English mustard
3 good shakes of Worcester sauce
2-3 drops of Tabasco sauce
A pinch of salt
Ground black pepper


Trim the meat of all fat and sinew, then process it finely. Combine the ingredients trying to fluff-up the mixture as you do. Shape the meat mixture into neat patties, one per person, and place on serving plates.

Serve with toasted sourdough.

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