Beef Tartare
I was always afraid of eating beef tartare. I mean, raw meat? Raw egg yolk? What is this madness? But when I tried it, all the fresh ingredients came together, I could still distinguish between each element and I loved the combination. As long as you buy good quality meat and eggs, don’t be worried and try it out!
Ingredients
- 150g beef tenderloin, chopped
- 4 small pickled gherkins, chopped
- 2 tablespoons capers, chopped
- 1 shallot, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons chives, chopped
- 2 anchovies, chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons of ketchup
- Salt and pepper to taste
- Olive oil
- Rocket leaves for garnish
- Egg yolk
Directions
Chop the beef into really small cubes (freeze the beef beforehand for 30 minutes to make it easier). In a bowl mix with the olive oil, so the meat won’t get too mushy when combined. Chop the other ingredients, throw into the same bowl and mix together with a fork. Add the sauce, ketchup, salt and pepper, and mix together.
Put in a ring mold and flatten with a spoon or fork. Remove the mold, gently put rocket leaves on top and finish by putting an egg yolk in the centre.
