The steak tartar or steak tartar is a traditional recipe for raw beef marinated in various ingredients, for example, onion, capers and seasoned with Perrins sauce or Worcestershire sauce.
I am a big lover of meat recipes , as I think meat is enjoyed in a different way than grilled. If you like this type of recipes I recommend the tuna tartar or the salmon tartar . With any of these three recipes you will leave your guests speechless.
As a curiosity, steak tartare was already mentioned in the novel Miguel Strogoff by Julio Verne and in El Conde de Montecristo by Alejandro Dumas.
TIPS FOR THE PERFECT STEAK TARTAR
Half-freeze the sirloin . One of the tricks to make it at home and cut it perfectly is to freeze it. We put in the freezer about 30 or 40 minutes. This will start to harden the meat but it can be cut more easily with the knife.
Always mince the meat with a knife . Knife cutting is important because if we do it in the machine we destroy the fibers of the meat and there is a puree. It is important that as raw meat we do not mistreat it.
Add the tabasco little by little . In restaurants they usually prepare it for you at the table and they put the tabasco little by little. Incorporate the tabasco drops to achieve the proper spicy putno.
Dress it with pickles . The best thing for the steak tartar is to dress it with pickled gherkins, chives, garlic etc ... I think it is great. Of course, that capers are never missing.
INGREDIENTS TO MAKE STEAK TARTAR
2 very clean beef tenderloins
1 tablespoon Dijon mustard or mustard seed
1 chive
4 drops of Perrins Sauce (it is an English sauce that you can find in all supermarkets)
1 teaspoon of capers dessert
10 pickled gherkins
1 egg yolk
3 touches of Tabasco
1 splash of olive oil
Ground black pepper
Toasted bread to accompany
HOW TO PREPARE STEAK TARTAR
1.- We start as I have said before by freezing the sirloin for 30 minutes. Previously we have had to clean it.
2.- When we take it out of the freezer we cut it into small pieces with a knife. Here the size depends on each one. I like medium ones, and if the sirloin is of high quality, don't mind cutting it bigger.