Steak Tartare

Name: Steak Tartare
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 2 egg yolks; 2-3 Tbsp. ketchup; 2 tsp. dijon mustard; 1 tsp. worcestershire sauce; 2-3 dashes Tabasco; 3 Tbsp. olive oil; 3-4 Tbsp. fresh lemon juice; Salt and freshly ground black pepper; 1 lb. rump steak, exterior fat removed; 1 ⁄ 2 small yellow onion, peeled and chopped; 3 small cornichons, chopped; 2 tsp. capers, drained; 1 ⁄ 4 bunch parsley, trimmed and chopped

Serves
serves 2

SAVEUR

For notes on raw beef and egg yolks and a non-French variation on steak tartare read The Raw Truth.

Ingredients

2 egg yolks
2-3 Tbsp. ketchup
2 tsp. dijon mustard
1 tsp. worcestershire sauce
2-3 dashes Tabasco
3 Tbsp. olive oil
3-4 Tbsp. fresh lemon juice
Salt and freshly ground black pepper
1 lb. rump steak, exterior fat removed
¹⁄₂ small yellow onion, peeled and chopped
3 small cornichons, chopped
2 tsp. capers, drained
¹⁄₄ bunch parsley, trimmed and chopped

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Instructions

Step 1

Whisk egg yolks, ketchup, mustard, worcestershire, and Tabasco in a large bowl until smooth. Gradually whisk in oil, then lemon juice. Season to taste with salt and pepper.

Step 2

Slice beef into thin pieces with a very sharp knife or cleaver. Gather pieces together and slice crosswise into smaller pieces, then finely chop them and add to the bowl.

Step 3

Add onions, cornichons, capers, and half the parsley, and mix gently with 2 spoons until just combined. Adjust seasonings. Divide between 2 plates and garnish with remaining parsley. Serve with french fries, if you like.