French 0 min

Steak Tartare

Name: Steak Tartare
Yield: 2 servings
Cuisine: French
Ingredients: 12 oz beef tenderloin or top sirloin, hand-minced very finely; 2 tablespoons finely diced shallot; 2 tablespoons finely chopped capers; 2 tablespoons finely chopped cornichons; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Tabasco sauce; 1 tablespoon olive oil; 2 egg yolks; 2 tablespoons fresh flat-leaf parsley, finely chopped; Salt and freshly cracked black pepper; Toasted baguette slices for serving

high-proteinketoquick

Ingredientsfor 2

420

Cal

44g

Protein

Carbs

24g

Fat

112 oz beef tenderloin or top sirloin, hand-minced very finely
22 tablespoons finely diced shallot
32 tablespoons finely chopped capers
42 tablespoons finely chopped cornichons
51 tablespoon Dijon mustard
61 tablespoon Worcestershire sauce
71 teaspoon Tabasco sauce
81 tablespoon olive oil
92 egg yolks
102 tablespoons fresh flat-leaf parsley, finely chopped
11Salt and freshly cracked black pepper
12Toasted baguette slices for serving

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Instructions

1
Use only the freshest, highest-quality beef from a trusted butcher. Chill the beef in the freezer for 20 minutes before working with it — this firms the meat and makes hand-mincing easier and more precise. Mince against the grain into very fine pieces with a sharp knife (do not use a food processor, which bruises the meat and changes the texture).
2
In a chilled bowl, gently combine the minced beef with shallot, capers, cornichons, mustard, Worcestershire, Tabasco, olive oil, and parsley. Toss lightly with two forks until just combined. Season generously with salt and pepper.
3
Taste and adjust seasonings — the tartare should be assertively seasoned with a balance of sharp, salty, savory, and acidic notes. Divide between two chilled plates using a ring mold for presentation. Make a well in the center of each and drop in an egg yolk. Serve immediately with toasted baguette slices.