Steak tartare

Steak tartare

By
From
Ben's Meat Bible
Serves
2
Photographer
Benito Martin

This is a nice meal to share – not to mention it’s protein in its purest form. I love the clean mineral taste of raw meat. Try to buy the best steak you can afford. This tartare makes a nice light lunch or supper dish.

Ingredients

Quantity Ingredient
150g grass-fed rump steak
4 shakes tabasco sauce
3 shakes worcestershire sauce
2 shakes tomato sauce
sea salt
freshly ground black pepper
2 egg yolks
1 hard-boiled egg, whites separated and finely grated on a box grater
2 teaspoons chopped shallots
1 teaspoon capers, rinsed
2 teaspoons finely chopped gherkins
1/2 bunch flat-leaf parsley, finely chopped
melba toast or french fries, to serve (optional)

Method

  1. Trim the beef of all the fat and sinew, then chop as finely as possible with a sharp knife. Add the Tabasco, worcestershire and tomato sauces, and season with salt and pepper.
  2. Shape the beef into thick discs, one per person, and arrange on a serving plate. Carefully place an egg yolk on top. Arrange the hard-boiled egg whites, shallots, capers, gherkins and parsley around the steak. This is delicious served with Melba toast or French fries.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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