Gastronomixs

Classic steak tartare

A classic dish that is very suitable for tableside preparation.

Recipe makes 1,5 kilograms or 15 portions of a 100 grams.

Classic steak tartare

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Ingredients

1

kg

rump

75

g

ketchup

35

g

French mustard

3

tbsp

Worcestershire sauce

75

g

red onion, finely diced

75

g

capers, finely chopped

75

g

cornichons, finely diced

15

g

chives, finely sliced

25

g

anchovies, finely chopped

75

g

olive oil

20

drops

Tabasco sauce

15

 

egg yolks

As needed:

 

salt and pepper

As needed:

 

Maldon salt

Preparation method

  • Use a sharp knife to cut the rump into a fine brunoise.
  • Mix the steak tartare with all of the remaining ingredients, except the eggyolk, and season to taste.
  • Use a cookiecutter to portion the steak tartare, make dimples on top of it.
  • Carefully lay the egg yolks into the dimples.
  • Finish with Maldon salt. 

Serving suggestions

  • Serve with a fresh salad and chips.
  • To serve tableside, weigh out all the ingredients per portion, and let the guest decide how they want their tartare to be finished and seasoned.

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