Steak tartare

Steak tartare

Recipe by: Magimix
★ ★ ★ ★ ★ ☆ 47 ratings
Preparation : 10 min
Cooking : 0 min
Total time : 40 min
Rest : 30 min
Accessories :
4 people

600 g rump steak or sirloin steak

2 tbsp ketchup

1 tsp English mustard

0.5 bunch flat-leaf parsley

3 tbsp capers

1 pinch salt

1 pinch pepper

2.5 tbsp olive oil

1 red onion

2 shallots

2 tbsp Worcestershire sauce

1 tsp Tabasco®

Associated products

COOK EXPERT

COOK EXPERT

Chef's tip

You can also serve the tartare with an egg yolk. You can replace the beef tenderloin with a thick flank (top rump) or the outside flat cut.

RECIPE STEPS
1Fit the food processing bowl and the metal blade.
2Wash the parsley and strip the leaves from the stalk. Quarter the onion and halve the shallots. Cut the meat into large pieces.
  • 0.5 bunch flat-leaf parsley
  • 1 red onion
  • 2 shallots
  • 600 g rump steak or sirloin steak
3Put all the ingredients into the food processing bowl and run the program for about 10 seconds.
  • 0.5 bunch flat-leaf parsley
  • 1 red onion
  • 2 shallots
Robot
4Add the meat to the bowl, along with the capers and sauces. Season and mix by running the program. The meat should be minced, not hashed.
  • 600 g rump steak or sirloin steak
  • 2 tbsp ketchup
  • 1 tsp English mustard
  • 3 tbsp capers
  • 1 pinch salt
  • 1 pinch pepper
  • 2.5 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tsp Tabasco®
Robot
5Place the steak tartare in the refrigerator for 30 minutes before serving.
6Place two to three tablespoons of tartare in a cookie cutter on each plate.
7Serve with rocket or mesclun salad.

© photos Sandra Mahut © 2014 Hachette Livre (Marabout)

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