Classic Steak Tartare
Classic Steak Tartare
Ingredients
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) capers, chopped
- 1 tsp (5 ml) Dijon mustard
- Sambal oelek, to taste
- Salt and pepper
- 14 oz (400 g) beef tenderloin or top round
- 1 shallot, finely chopped
- 1 egg yolk
- 2 tbsp flat-leaf parley, chopped
Instructions
- In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
- With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef.
- In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning.
- Serve cold with the endive and celery salad (see recipe) and toasted bread. For a beautiful presentation, use a burger press, cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.
Classic Steak Tartare