Beef tartare is a must-try dish for raw meat lovers.
Tasted with fries, it is a delight.
I do it with a knife, a simple and quick technique!
Most fans of this dish know how to prepare it with minced meat.
But did you know that by making your beef tartare with a knife, your meat will keep all its texture intact and its taste will be better preserved? Here is my technique:simple, fast and effective!
- 400g of beef (rump steak style)
- 1 tablespoon of capers
- 1 shallot
- 1 small bunch of parsley (or frozen parsley)
- 2 eggs
- 1 tablespoon of mustard
- 1 tablespoon of ketchup
- 1 C. tablespoon Worcestershire sauce
- A bit of Tabasco
- Salt and pepper
But also a sharp knife essential for our preparation.
I cut my meat into strips, then into very small dice with the help of my knife. I peel and chop my shallot then finely chop my capers and parsley, still using my knife.
In a salad bowl, I mix my meat and my other ingredients:shallot, capers, parsley, mustard, ketchup, Worcestershire sauce. I sprinkle lightly with Tabasco, salt and pepper. I mix my meat again.
I arrange my tartare in equal portions (in the shape of a circle) on my plates.
I dig a small well in the middle of the tartare to gently place my egg yolk in it.
It's already ready!
Served with fried potatoes, fries or a salad, this refreshing dish is very tasty because it is made in the purest tradition:with a knife!
Do you also know how to handle the knife skillfully to tell me about a recipe? Tell me in the comments!
