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Steak tartare

Steak tartare

Preparation : 25 min Resting : -
Cooking : - Equipment :
Difficulty :
Rating :
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Serves 6 :
1 kg rump steack or sirloin steak
5 red onions 
1 bunches of chives
6 eggs
3 shallots
6 tbsp capers
1 bunches of flat-leaved parsley
salt, pepper 
1Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with the metal blade and pulse a few times.
2Peel and quarter the onions and shallots. Add them to the main bowl and pulse 5 times.
3Cut the meat into pieces and snip the chives. Add the meat to the main bowl, along with the capers and chives. Pulse a few times. The meat should be minced, not hashed.
4Serve immediately.
Chef’s tip

delicious served with a green salad and homemade french fries. You can also serve it with Worcestershire sauce, tomato ketchup and Tabasco®


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