Easiest Way to Prepare Delicious Steak Tartare - Spicy

Steak Tartare - Spicy. Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until. Most of us who enjoy steak tartare, preferably with a high pile of hot fries on the side, know it from eating it in a restaurant or a bistro and not from preparing it at home.

Serve as a spread on crackers or toast. Place the filet mignon in the bowl of a food processor and pulse just until ground. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. You can have Steak Tartare - Spicy using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Steak Tartare - Spicy

Prepare 100 gr of Filet - the best you can get - I use Kobe 5 or Black Angus.
It's of Baguette or other Toast.
You need of All these are ideas - use more or less of each to your Taste.
It's 20 Gr of Mustard - Dijon for Classic - I like to use Colmans English for hotter - you can also add a little of the powder if you prefer dryer mixture.
It's 4 gr of Shallots - Minced.
It's 4 gr of Capers - Minced.
Prepare 4 gr of Chives - Minced.
It's 1 of small Cornichon - Minced.
It's 1 Tsp of worcestershire sauce.
It's of Any Spicy Sauce to Taste - I use tabasco habanero or powdered Chilli.
Prepare 1 Tsp of Lemon or Lime Juice.
You need 2 of perfect Egg Yolks.
You need Splash of Cognac.

Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish. The name tartare is sometimes generalized to other raw meat or fish dishes.

Steak Tartare - Spicy step by step

Place beef in the freezer to firm slightly. The meat will chill from the outside in. You want the surface to be frozen and the inside to be chilled (DO not freeze). This should take about 30 minutes..
Put everything else (Apart from Yolks) in a Bowl and mix - keep tasting and add salt and pepper until perfect..
Put into a little dish and upturn on a plate and place the Yolk on top - serve with the bread or toast of your choice..

Quite the contrary, the ultimate key to a successful steak tartare is to always start with the freshest and best quality pasture-fed beef. Cattle raised without antibiotics or hormones and allowed to graze freely yield the most naturally tender and juicy beef. Any one of our superior steaks will make for an equally superior tartare. French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century.