The steak (meat) tartare, one of the classics of French cuisine, is a very interesting dish because of its appearance. Although the recipe looks easy, it is actually a relatively difficult dish with tricks to keep in mind in its preparation. This evening, the steak tartare recipe, which is among the dishes requested by the Masterchef contestants, accompanies you with all its tricks.
When choosing the meat, make sure that it is particularly tender and tender. Since steak tartare is a dish that is served raw, the presence of sinew in it will spoil the taste of your food and make your meat tough. Also, the absence of nerves minimizes bacteria.
The smaller you cut the meat, the more it will mix with the aromatic ingredients and soften as a marinade.
If you soak the shallots first in cold water, their acidity will decrease.
The most important thing to note is that the remaining meat cannot be stored, it is a food that must be consumed immediately.
- 400 grams of beef fillet, thinly sliced
- 1 egg
- 1 tablespoon isot
- 1 teaspoon of salt
- 3 tablespoons of olive oil
- 2 green peppers
- 2 red peppers layer
- 1 tablespoon of pomegranate molasses
- 1 half lime
- 2 sprigs of fresh rosemary
- 5 baguettes
- 1 half bunch of parsley
- optional 1 tablespoon of mustard
- 2 tablespoons of shallots
- optional teaspoon of balsamic vinegar
Chop all the ingredients that need to be chopped so that they are very small. Fry both sides of the bread in the pan.
Mix the meat and other hot sauce ingredients well. Add the parsley and pepper and mix again.
Chill all the mixed ingredients in the fridge for a while until ready to eat.
Spread the meat well in a circular mold and shape it. Turn it upside down and remove the meat in a circle on a plate. You can decorate the toast by placing it next to or on top of it. After adding the raw egg yolk, you can eat it as an appetizer or main course. Enjoy your meal.