Steak Tartare

Steak Tartare Steak Tartare

This is a relatively quick and easy thing to make, given that it does not involve any cooking, and is nice for a hot Summer’s evening.
By Jess Lacey

Steak Tartare

There are many different versions, with olives and chives and all sorts of things, but I like the Danish version which tends to strongly feature tarragon.

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Steak Tartare

Steak Tartare


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  • Author: Jess Lacey
  • Total Time: 40 mins
  • Yield: 2 1x

Description

This is a relatively quick and easy thing to make, given that it does not involve any cooking, and is nice for a hot Summer’s evening.


Ingredients

Scale
  • 300g rump steak
  • 2 raw egg yolks
  • 2 tsp finely chopped fresh tarragon
  • 2 tsp finely chopped fresh parsley
  • 2 tsp finely chopped shallot
  • 2 tsp finely chopped parsley
  • 2 tsp finely chopped capers
  • 13 tsp mustard and/or grated raw horseradish (it depends on your personal taste, and the mustard used)
  • 12 tsp Worcestershire sauce (optional)
  • Salt/pepper

Instructions

  1. This is the part where I admit the boy usually does the hard part of sorting out the steak in a gesture of culinary chivalry.
  2. You can either very finely chop the steak (freezing it for 20 minutes first should help), or using a very sharp knife, scrape across the surface of the beef almost like your peeling it, so fragments of the meat gather on the edge of your knife.
  3. Combine the beef with the remaining ingredients
  4. Whisk either by hand or with an electric whisk for about 20-30 seconds to combine all the ingredients.
  5. Check the seasoning and serve.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main
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