Gastronomixs

Classic steak tartare

A classic dish that is prepared in an unusual manner at the table.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Classic steak tartare

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Ingredients

150

g

rump

10

g

ketchup

10

g

red onion

10

g

capers

10

g

cornichons

2

g

chives

10

g

French mustard

1

 

egg yolk

5

g

anchovies

10

g

olive oil

5

drops

Worcestershire sauce

4

drops

Tabasco sauce

Preparation method

  • Use a sharp knife to cut the rump into fine cubes and serve in a chilled bowl over ice.
  • Use a fork to make a mayonnaise from the egg yolk, ketchup, mustard, Worcestershire sauce, and salt and pepper (keep a little of the mustard for later).
  • Add the finely chopped meat to the mayonnaise and mash well with a fork. Now add the rest of the garnish and mash thoroughly.
  • Ask the guest to check whether it is to his or her taste.
  • Streak the last remnant of mustard along the edge of the bowl.
  • Shape the steak tartare into quenelles and rub along the mustard at the last minute.

Serving suggestions

  • Serve with a fresh salad and chips.

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