Steak Tartare

Name: Steak Tartare
Yield: 1 serving
Ingredients: 4 1/2 oz fresh beef tenderloin (125 g); 1 tablespoon canola oil (15 ml); 2 anchovy fillets; 1 egg; 3 small pickles; 15 capers; 1 large shallot; 7 sprigs parsley; 7 sprigs chives; 1 teaspoon mustard (5 ml); Salt; Pepper; 1 pinch chili powder; 1 teaspoon ketchup (5 ml); 1 teaspoon Worcestershire sauce (5 ml); A few arugula leaves; 1 potato

Goldriever @Goldriever

Steak Tartare

Goldriever @Goldriever

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Ingredients

1 serving

Proteins
4 1/2 ozfresh beef tenderloin (125 g)
1 tablespooncanola oil (15 ml)
2anchovy fillets
1egg
Vegetables
3small pickles
15capers
1large shallot
Herbs
7 sprigsparsley
7 sprigschives
Sauces
1 teaspoonmustard (5 ml)
Salt
Pepper
1 pinchchili powder
1 teaspoonketchup (5 ml)
1 teaspoonWorcestershire sauce (5 ml)
Sides
A fewarugula leaves
1potato

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Steps

1

Prepare the meat: Using a sharp knife, slice the fresh beef tenderloin (4 1/2 oz / 125 g) into thin strips, then cut into small cubes. Place the meat in a bowl, add 1 tablespoon canola oil, and mix to coat the pieces.
2

Prepare the other ingredients: Finely chop 3 small pickles, 15 capers, and 1 large shallot. Chop 7 sprigs of parsley and 7 sprigs of chives. Finely chop 2 anchovy fillets. Add everything to the meat. Add 1 egg yolk to the mixture.
3

Season: Add 1 teaspoon mustard, 1 teaspoon ketchup, and 1 teaspoon Worcestershire sauce. Season with salt, pepper, and a pinch of chili powder. Mix all the ingredients until well combined.
4

To serve: Use a round mold to shape the tartare on a plate. Top with a few arugula leaves and serve with 1 roasted potato.