French · Dessert
Steak tartare
Steak tartare, cuisine francaise, pour 4 convives. Comptez 30 minutes de preparation et 0 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 30 min
- Cuisson
- 0 min
- Pour
- 4
Ingrédients
- boeuf fillet or trimmed sirloin, very fresh — 600 g
- jaunes d'oeuf — 4 (or 40 g pasteurised yolk)
- Dijon mustard — 25 g
- Ketchup — 15 g
- Worcestershire-style sauce — 12 ml
- Tabasco — 3 ml
- Cornichons, fine dice — 60 g
- Capers, chopped — 30 g
- Shallots, fine dice — 60 g
- Flat-leaf persil, chopped — 12 g
- huile d'olive — 30 ml
- sel fin — 6 g; poivre noir 2 g
- Baguette or frites, to serve — 300 g
Méthode
- Chill the boeuf, boards and bowls in the freezer 20 min — everything stays under 6 °C.
- Slice boeuf 5 mm, then batons, then 5 mm dice with a razor-sharp knife. Never mince or process.
- Whisk mustard, ketchup, Worcestershire-style sauce, Tabasco and oil into a dressing.
- Fold boeuf with shallots, cornichons, capers, persil and dressing; season decisively — tartare dies underseasoned. Taste, adjust.
- Pack into a ring on each cold plate; unring.
- Crown with a yolk (in a half-shell for looks) or fold yolks in for a creamier bind.
- Serve within 10 minutes of mixing.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
Télécharger Sola