Steak Tartare Recipe

Today we are going to delve into the delicious world of steak tartare , a dish that arouses passions among raw meat lovers and has earned a place of honour at our gastronomic gatherings. And you should know that, despite being served in the best restaurants as a gourmet dish, it is a recipe accessible to everyone - in fact, preparing it is easy!

Steak tartare is not just a recipe, it is an experience that awakens all your senses. Made with love and the best beef you can find, each bite is a journey of flavors and textures that transports you to a place of authentic culinary enjoyment. That is why the freshness and quality of the meat are essential elements to achieve a truly exceptional result.

What makes steak tartare so special? It is a delicious mix of finely chopped raw beef, seasoned with carefully selected ingredients such as chopped onion, capers, Worcestershire sauce, and mustard. The result is a combination of flavors that will leave no one indifferent.

In addition to its exquisite flavour, steak tartare is very versatile and can be served as an elegant appetizer or as a main dish at a special meal. Do you dare to try it?

In our original and complete recipe , we will share with you our secrets so that you can prepare your own steak tartare at home and surprise your loved ones with a dish full of flavor and tradition.

What is Steak Tartare, some of its history

Steak tartare is a classic dish of international cuisine that has won the hearts and palates of many food lovers. Its origins date back to 19th century Europe, where it became popular among lovers of raw meat.

This exquisite recipe is traditionally made with finely minced raw beef and seasoned with a blend of ingredients that enhance its unique flavour. Although there are many regional and personal variations of the recipe, the basic ingredients usually include chopped onion, capers, Worcestershire sauce ( Perrins sauce) , mustard and egg yolk.

Steak tartare is not only appreciated for its delicious flavour, but also for its versatility. It can be served as an elegant appetizer at a formal dinner or as a main dish at a more casual meal. In addition, its raw preparation highlights the quality and freshness of the meat, making it a popular choice for those who value high-quality ingredients in their dishes.

Over the years, steak tartare has evolved and adapted to different culinary cultures, but its essence remains the same: a dish full of flavour and tradition that delights all who have the pleasure of trying it.

Ingredients

• 250 g of quality beef or ox tenderloin, cut into 2 cm thick fillets
• 1 tbsp capers
• 1 spring onion
• 3 pickles
• Fresh parsley, a bunch
• Fresh chives, a bunch
• 25 g grated Parmigiano Reggiano cheese
• 1/2 tbsp Dijon mustard
• 1 1/2 tsp Worcestershire Sauce (Perrins Sauce)
• An XL egg yolk
• Salt
• Black pepper

Elaboration

1. Use Bra's Santoku knife to finely chop the sirloin, using a board. Opt for steaks that are about 2 cm thick, as they will make the chopping process easier.
2. Prepare a large Bra bowl and fill it with crushed ice. Place another bowl on top (inside the large bowl), and place the meat inside. This trick will prevent the meat from losing its attractive color and darkening, as well as keeping it fresh. You can use Bra's bowl set for this; they are practical and versatile (and have a lid, which allows you to store or keep the food better between waits).
3. Now, carefully chop the remaining ingredients: onion, gherkins, capers, parsley and chives. Transfer them to a small bowl and mix all the ingredients evenly.
4. Once you have mixed the ingredients, add them to the bowl with the meat and add the mustard and Perrins sauce. Don't forget to season with salt and pepper to taste. Remember to taste and adjust the seasonings according to your personal preference.
5. Finally, pour the mixture into a cooking ring to shape it, press it with a spoon to give it consistency, and carefully remove the ring.
6. Place the egg yolk* on top and decorate with a little parsley.
7. Accompany this delicious dish with some slices of soft bread or toast. Ready to enjoy!

Note: Yes, traditionally, steak tartare is served with a raw egg yolk on top. The egg yolk adds an extra creaminess to the dish and blends with the other ingredients when eaten, adding a unique flavor. If you prefer not to use it, it is sometimes not added; or if you are unsure about your guests' preferences, you can always bring the individual yolk served in a ramekin next to the steak tartare, for everyone to decide.

Information on how to serve and how to eat steak tartare