20 Sep Steak Tartare
Since I first expanded my taste horizons and got myself to eat the first bite of steak tartare, I have been in love with this dish. The flavours are simple and uncomplicated and lifts the taste of the meat into another dimension. Make sure to ask your butcher for the absolute best quality of filet which will make all the difference. Try to prepare this dish no more than 30 minutes before serving to maintain the best colour of the meat. This dish can be served right throughout the year .
| Servings |
| 4 people |
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Since I first expanded my taste horizons and got myself to eat the first bite of steak tartare, I have been in love with this dish. The flavours are simple and uncomplicated and lifts the taste of the meat into another dimension. Make sure to ask your butcher for the absolute best quality of filet which will make all the difference. Try to prepare this dish no more than 30 minutes before serving to maintain the best colour of the meat. This dish can be served right throughout the year .
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Ingredients
Steak Tartare
- 400 g beef filet cleaned and chopped
- 1 tbsp pickled onions chopped
- 1 tbsp gherkins chopped
- 1 tbsp capers chopped
- 1 tbsp chives chopped
- 1 tbsp Italian Parsley chopped
- 1 tbsp wholegrain mustard
- 1 dash tobasco sauce
- 25 ml KWV Brandy
- 1 egg yolk
Garnish
- fresh micro herbs
- radishes finely sliced
- caperberries
- 4 Egg yolks in their shells
- 4 slices baguette toasted
Instructions
- Mix all the ingredients together and plate by shaping the beef tartare into a circle.
- Garnish with salt and pepper, fresh herbs, caperberries and olive oil and serve with the egg and toasted baguette