Published: 23-Aug-2013 (00:09); Viewed: 1818; Difficulty: 2 out of 10
Probably the most unusual steak which do not required any cooking. The most important, this steak should be cooked from the best ingredients, from a very reliable suppliers. The tartar steak is originated in France, but its roots are hidden between Europa and Asia. There are plenty of different modifications of this steak, and our version is one of them, but as usual, I think this version is one of the best. One portion requires from ½ to 1 pound of meat.
Ingredients for one large steak tartar.
1 pound of lean tender beef cut, for example dry aged top rum steak.
1 small bulb of sweet onion.
1 tbsp of capers
1 tbsp of gherkins
1 tbsp of mayonnaise
1 tsp of Worcester sauce
1 tbsp of olive oil, I do prefer to use Truffle oil
1 tsp of Dijon mustard
Salt and pepper to taste
Prepare the meat. Remove all fat bits and tendons. Slice meat into a thin plates. Cut these plates into a small stripes. Chop the meat into a coarse mince.
At the end of mincing, and 1 tsp of Worcester sauce. Add salt and pepper to taste. Add 1 tbsp of olive oil. Mix everything again few times.
Now, it is time to serve this steak. Make a cake shaped steak in the middle of plate. Make small deepening in the centre of steak and fill it with chopped onion. Place egg yolk in the centre of the steak.
Decorate this steak with capers, gherkins, mayonnaise, mustard, chopped onion and parsley. Enjoy.
tips and tricks
The biggest questing is, which beef cut is the best for this steak. The main rule is, the meat should be tented, lean and tasty. Also meat should be well matured (dry aged beef is perfect). Usually, this steak is cooked from the fillet steak, but, from my point of view, the top rump steak is most suitable for this.
It is better to pasteurize an egg.
It is possible to use ordinary onion, but the sweet onion will be much better.