Beef tartare

4 servings Prep: 20 mins, Cooking: 0
Rate this recipe
If prepared too far in advance, the meat will oxidise and discolour.

By Food24 November 05 2012
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Ingredients (15)

300 g beef — fillet
15 ml gherkins — finely chopped
15 ml baby onion — finely chopped
capers — finely chopped
to taste
15 ml fresh chives — sliced
15 ml fresh Italian parsley — chopped
1 eggs — yolks only
5 - 10 ml Dijon mustard — to taste
Tabasco sauce
Worcestershire sauce — dash
20 ml tomato sauce
brandy
salt
freshly ground black pepper
4 eggs — yolks only
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Method:

Set up a stainless steel bowl half-full of ice and place another bowl on top of the ice.

Using a large, sharp chopping knife, dice the beef for the tartare very finely. Place the meat into the bowl and add the gherkins, cocktail onions, capers, sliced chives, chopped parsley and 1 egg yolk and mix through the beef.

Add mustard, Tabasco, Worcestershire sauce, tomato ketchup and brandy to taste, depending on how spicy you want the tartare to be. Season to taste with salt and freshly ground pepper.

Place the tartare in the fridge until you are ready to serve it.

Place a 6 cm ring mould in the centre of each of 4 plates and spoon in the tartare, pressing it down to form a smooth round.

Place each remaining egg yolk back into a half shell and set in the centre of the tartare.

Serve with toasted sourdough bread.

Taken from Liam Tomlin’s cookbook, Lessons with Liam.



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