Inside Cherif's Kitchen
Steak Tartare
Streak tartare can be made with ground or chopped raw beef. Be sure to acquire your meat from a good source, to avoid any risk associated with eating uncooked meats.
Yields 4-6 Servings
- 12 ounces beef tenderloin, ground or chopped
- 2 egg yolks
- 1/3 cup chopped red onion
- 1/3 cup chopped cornichons
- 1/3 cup chopped capers
- 1/3 cup finely chopped parsley
- 2 tablespoons brandy (optional)
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon ketchup
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2 mini baguettes, toasted
Using a wooden spoon or spatula, combine the meat with egg yolks, red onion, cornichons, capers, parsley, brandy, mustard, ketchup, olive oil, Worcestershire sauce, and Tabasco.
Serve with toasted baguettes.
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