If you decide to cook this dish, then go to the store and buy the best piece of beef tenderloin. For classic tartare, you can use fresh or slightly frozen meat. I recommend staying on the second option. It's safer and even tastier this way.
Ingredients
- Beef (clipping) – 500 g
- Egg yolks - 2 pieces
- Capers - 1 tbsp.l .
- Pickled cucumbers - 100 g
- Onion - half
- Parsley - a couple of twigs
- Ground black pepper - 0,5 tsp.
- Mustard (acute) – 1 tsp.
- Worcestershire sauce - 1 art.l.
- Tabasco - 0,5 tsp.
Step-by-step cooking recipe
Pre-place the beef in the freezer for 40 minutes.
Cut the beef into small pieces.
Chop capers, pickled cucumbers, parsley and peeled onions.
Mix everything in a bowl, add sauces, mustard, ground pepper and one yolk.
Using a serving ring, place the tartare on a plate, place the second yolk on top.
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