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Steak tartare
| Preparation : 25 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
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 |
| 1 | Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with the metal blade and pulse a few times. |
| 2 | Peel and quarter the onions and shallots. Add them to the main bowl and pulse 5 times. |
| 3 | Cut 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. |
| 4 | Serve 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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