Steak Tartare / Beef Tartare(Par le Chef Hans @ DeKookbijbel.be)
Plutôt difficile
Bon marché
A real steak tartare as it should be made.
You need an extremely sharp knife for this dish!
Prep.
Cuis.
Prêt en
15m
Gallery
| Catégorie: | Plat principal Boeuf Hans @ DeKookbijbel.be |
| Saisons | |
| Cuisine Type | Belge |
| Tags: |
Ingrédients
Pour
4
Personnes
Steak Tartare
| 600 g Beef, extra quality from the Butcher |
| 1 Shallot |
| 2 tbsp Capers |
| Sour Pickles |
| 1 bush curly Parsley |
| 12 Lemon |
| Worcestershire sauce |
| Tabasco |
| Pepper and salt |
Finishing
| Water cress |
| 1 kg Belgian Fries |
Steak Tartare / Beef Tartare Instructions
- First cut the meat into thin slices and these pieces into very fine strips, and again into more small pieces. Then keep cutting / chopping for a while until the meat is finely chopped.
- Takes some time but it is so delicious afterwards!
- Put the ground meat in a mixing bowl and cool. Clean the board on which you just chopped the meat.
- Peel the shallot and chop finely
- Drain the capers and finely chop them with a sharp knife
- Finely chop the pickles
- Add the shallots, capers and pickle to the meat, mix well and put cold.
- Rinse the curly parsley and chop finely, no stalks.
- Add parsley to the meat and mix well, set back cool.
- Make the fries and bake them for the first time.
- Finish dish :
- Add a few scoops of mayonnaise to the meat. Attention! not too much a correct relationship is important otherwise it will become a flat porridge.
- Add a dash of Worcestershire sauce and just a few drops of Tabasco, some pepper and salt, all to taste. Taste regularly.
- Bake the fries a second time.
- Just before serving, put a few drops of lemon on the meat and mix again. Attention! not too early because the acids start to cook the meat.
- Rinse the watercress and drain.
- Spoon tartare on a plate and make a nice shape.
- Serve with watercress, fresh fries and some mayonnaise.