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Steak Tartare

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Steak Tartare


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Tempo de preparo

60 min(s)


1 servings

Wilson Nunes

  • Ingredients
  • Recipe
  • Mignon or soft coxão (super clean)100 g
  • Egg Yolk1 unit(s)
  • Capers (finely chopped)1 teaspoon
  • Red onion (chopped very small) to taste
  • Djon Mustard1 dessert spoon
  • Olive oil to taste
  • Ground black pepper and refined salt to taste
  • Tabasco Pepper to taste
  • Parsley to taste
  • Soybean oil1 cup
  1. Chop the meat with the tip of a knife and set aside. Now make the mayonnaise by mixing the yolk and djon mustard in a bowl. Add a thread of soy oil and beat with a whisk until it reaches the point of mayonnaise. When the mayonnaise is ready, mix it with the capers, onion, parsley and a few drops of Tabasco pepper. Season with black pepper and salt. Mix everything with the minced meat. Place using a hoop (as in the picture. Serve with fries or toast. Note: If the meat is not very clean (no nerves) ask your butcher to grind it once. Some variations may go with ketchup or Worcestershire sauce.

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