Rick Stein's Steak Tartare Dish
Steak tartare imposes a common question among us all... Is it safe enough to make at home? Well, the answer is yes! Simply follow these simple steps and you are about to have a restaurant quality steak tartare at a practical cost!
This recipe is from the legendary Rick Stein...
"I suppose the idea of raw meat is a bit hard to take for some people, but it’s always struck me as completely lovely. I think it’s one of the best ways of using fillet steak, and when I was taught how to make it in the sixties, we always used the thin end of the fillet, the tail, the piece that you couldn’t turn into tournedos. After that, it’s a bit like making a bloody Mary with the judicious use of punchy ingredients, so I hope you like my version. Needless to say, it must be served ice-cold and always with a raw egg yolk nestling in an indent in the top."
Ingredients
| 300 g | Premium tail end of beef fillet, sirloin or rump, straight from the fridge |
| 1 tbsp | capers, rinsed, drained and chopped |
| 2 | shallots, finely chopped |
| 2 tbsp | chopped flat-leaf parsley |
| 1 tbsp | extra virgin olive oil |
| 1 | gherkin or 3 cornichons, finely chopped |
| 3 | dashes of Tabasco |
| ½ tsp | sea salt flakes |
| 20 | turns of black pepper |
| 2 | medium egg yolks |
Method
Remove the fat and chop finely by hand 1/8 crosswise strips and then chopping 1/8 in cubes or by using the pulse button on your food processor.
Put the meat into a bowl mix the following: capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Lightly combine together with 2 forks, then spoon into the centre of 2 chilled plates and shape into rounds. Indent a small area in the middle and add the egg yolk to each one. Serve with your chosen sides; pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel. Enjoy!
