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Home Recipes
Appetizer & Snack

Steak Tartare

Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold.

Ingredients :

    8 ounces high-quality beef tenderloin, any fat and gristle removed
    1 tablespoon finely chopped shallots
    1 tablespoon capers, drained and chopped
    1 tablespoon finely chopped curly parsley, plus sprigs for serving
    4 teaspoons Worcestershire sauce
    1 teaspoon fresh lemon juice
    Flaky sea salt (such as Jacobsen's) and freshly ground black pepper
    1 large egg yolk
    2 tablespoons Dijon mustard
    Lightly toasted pumpernickel bread, salted butter, and cornichons, for serving

Direction :

    Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
    Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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