Steak Tartare
Using high quality ingredients and accurate seasoning, this steak tartare—served with classic condiments—is a crowd-pleaser. You can substitute the beef tenderloin for sirloin, inner round, or petit tender. The shallots can be swapped with yellow or white onions, and the chives can be replaced with parsley for a different twist. Serve it with some toast or chips and you're good to go!
Thinly slice <quantity>1½<unit>tbsp</unit></quantity> of chives
Peel and finely dice <quantity>1½<unit>tbsp</unit></quantity> of shallot
Finely dice <quantity>1<unit>tbsp</unit></quantity> of pickled cucumber
Finely chop <quantity>1<unit>tbsp</unit></quantity> of capers
Finely chop <quantity>340<unit>g</unit></quantity> of beef tenderloin, removing any excess fat as needed
Transfer the beef to a mixing bowl. Add the capers and the pickled cucumber
Add the shallot and the chives
Add flaky salt and ground black pepper to taste. Mix to combine
Add <quantity>1½<unit>tsp</unit></quantity> of dijon mustard and <quantity>1<unit>tsp</unit></quantity> of extra virgin olive oil. Mix until thoroughly combined
Divide the mixture equally among four plates and make a well in the center of each
Separate <quantity>4</quantity> egg yolks from the whites. Place an egg yolk in the well of each tartare
Season the egg yolk with flaky salt to taste. The steak tartare is ready
Enjoy! Try it as an amazing starter along with some sourdough toast.
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