Steak Tartare Recipe

Today we delve into the delicious world of steak tartare, a dish that awakens passion among lovers of raw meat and that has earned a place of honor at our gastronomic gatherings. And you should know that, although it is served in the best restaurants as a very 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 veal you can find, every bite is a journey of flavors and textures that transports you to a place of true culinary enjoyment. That is why 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 mixture of finely chopped raw veal, seasoned with carefully selected ingredients such as chopped onion, capers, Worcestershire sauce, and mustard. The result is a combination of flavors that leaves no one indifferent.

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

In our original recipe and complete version, we will share our secrets so 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 enthusiasts. Its origin dates back to 19th-century Europe, where it became popular among lovers of raw meat.

This exquisite recipe is traditionally made with finely chopped raw veal and seasoned with a mix of ingredients that enhance its unique flavor. 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 taste, but also for its versatility. It can be served as an elegant appetizer at a formal dinner or as a main course at a more informal 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 flavor and tradition that delights all who have the pleasure of trying it.

Ingredients

• 250 g quality veal sirloin, or beef, cut into 2 cm thick steaks
• 1 tbsp capers
• 1 spring onion
• 3 gherkins
• Fresh parsley, a bunch
• Fresh chives, a bunch
• 25 g grated Parmigiano Reggiano cheese
• 1/2 tbsp Dijon mustard
• 1 and a half tsp Worcestershire Sauce (Perrins sauce)
• One XL egg yolk
• Salt
• Black pepper

Preparation

1. Use the Bra Santoku knife to finely chop the sirloin, using a board. Choose steaks 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 put the meat inside. This trick will prevent the meat from losing its appealing color and darkening, as well as keep it fresh. You can use the Set of Bra bowls, they are practical and versatile (and have a lid, which allows you to store or better preserve the food between waits).
3. Now, carefully chop the other 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, serve the mixture in a ring mold to shape it, press with a spoon to give it consistency, and carefully remove the ring.
6. Place the egg yolk* on top, and garnish with a little parsley.
7. Accompany this delicious dish with slices of good soft bread or toasted bread. Ready to enjoy!

Note: Yes, traditionally, steak tartare is served with a raw egg yolk on top. The egg yolk adds extra creaminess to the dish and mixes with the other ingredients when eaten, adding a unique flavor. If you prefer not to use it, it is sometimes omitted; or if you are unsure about guests' preferences, you can always serve the yolk separately in a ramekin alongside the Steak Tartare, so each person can decide.

Information on how to serve and how steak tartare is eaten