How to make a classic French Steak Tartare, one of my all-time favourite dishes at any good French establishment. The freshest cut of beef eye fillet (tenderloin) is an absolute must – you absolutely cannot use steak mince or run this through a mincer. It must be diced by hand!
All the ingredients, including the meat, are finely chopped and diced to roughly the same size. The result is a perfect combination of textures and flavours once you season your Tartare to your own liking.
Don’t be afraid to try this at home – and if you do – enjoy with crispy hot French fries and a green salad.
Bon appetit!
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INGREDIENTS
1 tbs French shallot, finely diced
1 tbs sour cornichons, finely diced
1 tbs capers, finely diced
1 tbs parsley, finely chopped
150g good quality, fresh eye fillet/tenderloin – finely diced of course (about 5mm cubes)
Seasonings:
1 tsp Dijon mustard (or any kind of your favourite mustard works as well!)
1 tbs tomato sauce/ketchup
1 teaspoon Worcestorshire sauce
Several lashings of Tabasco sauce (to taste)
A lot of cracked black pepper
Sea salt (to taste)
1. Mix it all together, adjust the sauces to your liking
2. Enjoy with French fries and salad!
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My name is Penny and welcome to my channel, where I make relaxing cooking videos, and perhaps other random stuff too. Thanks for watching!
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#frenchfood #steaktartare #tartare