Sirloin tartare with whisky

Sirloin tartare with whisky

By
From
The Beef Club
Serves
4
Prep
20 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
800g sirloin trimmed of gristle and fat
50ml olive oil
sea sealt
freshly ground black pepper

The sauce

Quantity Ingredient
2 tablespoons capers
2 tablespoons small gherkins
2 spring onions
2 tablespoons chives
1 tablespoon homemade mayonnaise
4 tablespoons ketchup
2 tablespoons wholegrain mustard
2 tablespoons peated whisky, such as Laphroaig
1 tablespoon worcestershire sauce
20 drops tabasco sauce

Method

  1. Cut the sirloin into cubes, no bigger than 1 cm.
  2. For the sauce, chop the capers, gherkins, spring onions and chives. Tip into a bowl and mix in the rest of the ingredients.
  3. Glaze the cubes of beef with olive oil, season and serve with the sauce.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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