STEAK TARTARE MAISON RECIPES

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RECETTE DE STEAK TARTARE : LA MEILLEURE RECETTE



Recette de Steak tartare : la meilleure recette image

Un grand classique... délicieux !

Provided by Hervé Moreau

Total Time 10 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 12

200 g rumsteak
1 c à c câpres
1 petit oignon
1 c à c ketchup
1 c à c moutarde
1 c à c worcester sauce
2 ou 3 cornichons
1 petite botte persil
1 oeuf
Quelques gouttes tabasco
sel et poivre
1 poignée mâche (facultatif)

Steps:

  • Hacher au couteau les cornichons, l'oignon ainsi que le persil. Hacher éventuellement les câpres.
  • Laver soigneusement la coquille de l'oeuf. Séparer ensuite le blanc du jaune. Pour cette recette, ne conserver que le jaune, dans une demi-coquille.
  • A l'aide d'un couteau bien aiguisé, hacher la viande finement. Rassembler en boule légèrement aplatie et déposer au centre de l'assiette de service, sur un lit de mâche.
  • Disposer autour de la viande les condiments hachés. Déposer le jaune dans sa moitié de coquille sur la viande et servir aussitôt avec le reste de l'assaisonnement à table. Chacun peut ainsi accommoder le tartare à son goût.

ORIGINAL STEAK TARTARE RECIPE | ALLRECIPES



Original Steak Tartare Recipe | Allrecipes image

The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.

Provided by ITSIE

Categories     Meat and Poultry    Beef    Steaks

Total Time 40 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 8

1 pound finely ground beef tenderloin
1 teaspoon brown mustard
½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1 egg

Steps:

  • In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Nutrition Facts : Calories 230.6 calories, CarbohydrateContent 0.4 g, CholesterolContent 84.7 mg, FatContent 18.2 g, FiberContent 0.1 g, ProteinContent 14.5 g, SaturatedFatContent 7.3 g, SodiumContent 72.9 mg, SugarContent 0.2 g

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The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
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