Description
A refreshing no-cook option perfect for a hot summers day. Finely chopped steak is tossed with egg yolks and herbs for a classic dish.
Ingredients
Units
Scale
- 1 lbs (136 g) 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
- 1-3 tsp mustard and/or grated raw horseradish
- 1-2 tsp Worcestershire sauce
- Salt/pepper
Instructions
- Finely chop the steak (freezing it for 20 minutes first will help) or scrape the surface of the beef with a sharp knife to gather fragments of meat.
- Combine the beef with the remaining ingredients.
- Whisk by hand or with an electric whisk for 20–30 seconds to combine all ingredients.
- Check the seasoning and serve.
Notes
- For optimal texture, freeze the steak for at least 30 minutes before chopping to prevent it from becoming mushy.
- To reduce the risk of foodborne illness, use only the freshest, highest-quality ingredients and consume the tartare immediately after preparation.
- If horseradish is too strong, start with a smaller amount and add more to taste, or substitute with a milder Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 25 mins
- Category: Main Course
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 150g
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 200