Homemade Steak/Tuna Tartare
This, I realise, is not to everyone’s taste but I do often get asked what ingredients I use and how I prepare my steak tartare. If the idea of meat does not appeal to you, you can always replace it with raw tuna, it’s honestly as yummy!!!
500g prime steak/raw tuna steak
1 large thinly chopped white onion
100g chopped small pickles/gerkins (make sure they are the small size as they taste sharper)
2 tablespoons tomato ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
Yellow of an egg to top each steak. DO NOT break!
What to do:
this could not be simpler.
Mince the meat (I use my magical Kitchen Aid for this) using the medium sized mincer. Alternately, you can use the “au couteau” technique: use a very sharp kitchen knife and slice into small bits (not cubes however. The slices need to be no longer than a couple of centimetres and not thicker than one cm).
Put the meat into a mixing bowl along with all the ingredients listed above. You can mix with your hands (the best way, as you can make sure that it is all mixed around equally). The next easy step is taking a small bowl, putting the mixture into it so it is moulded and turning it out onto your plate so that is is nice and neat. THEN, seperate the white from the yellow of an egg. Place the yolk onto the top of the steak so it balances there (and it will).
Serve with salad and it’s Balsamic dressing (3 tablespoons olive oil, 2 tblspns balsamic vinegar, salt and pepper to taste).
TYPICAL brasserie style food at it’s french best!!