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Steak Tartare

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Steak Tartare


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Tempo de preparo

20 min(s)


3 servings

Juliana Sabbatini

  • Ingredients
  • Recipe
  • Filet Mignon400 g
  • Red onion35 g
  • caper25 g
  • Pickles35 g
  • Parsley to taste
  • Chives to taste
  • Ketchup2 tablespoon
  • Mayonnaise1 tablespoon
  • Worcestershire sauce3 tablespoon
  • Dijon Mustard1 tablespoon
  • Tabasco to taste
  • Salt to taste
  • Egg Yolk1 unit(s)
  1. Chop the meat into very small cubes. If using soft topside, mince even smaller. Keep the meat over a bowl with ice, as in the picture. It should be big enough to fit all the rest of the ingredients.
  2. Chop onions, capers, pickles very small,
  3. Chop greens. It may vary according to personal taste.
  4. Mix all ingredients and sauces in the meat container.
  5. Serve with fries (we like to make them in the Air Fryer with Lemon Pepper), or cracker.
  6. After serving, put the egg yolk on top. It must be broken for the syrup to taste the steak. For those who don't like it, serve only with a drizzle of olive oil.
  7. The amounts of ketchup, mayonnaise, mustard, Worcestershire sauce and Tabasco will depend on the moisture of the meat and personal taste.

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