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Steak Tartare

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Steak Tartare


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Tempo de preparo

20 min(s)


1 servings

Thyago Salerio

  • Ingredients
  • Recipe
  • Rump brains.125 g
  • Capers.10 g
  • Onion.20 g
  • Pickled cucumber.20 g
  • Gem.1 unit(s)
  • Salt and pepper.1 to taste
  • Parsley.(branch)1 unit(s)
  • Dijon mustard.10 g
  • Worcestershire sauce.10 ml
  • Tabasco pepper.1 to taste
  • Olive oil.30 ml
  • Cognac.10 ml
  • Ketchup (optional)5 g
  • Red wine vinegar.5 ml
  • Toast.5 unit(s)
  1. Clean the meat removing the fat and nerves.
  2. Chop the meat with the tip of the knife, leave it in the fridge.
  3. Cut the onion, capers and cucumber into brunoise.
  4. In a bowl, place the yolk, vinegar, mustard, pepper and salt.emulsify with oil until it forms a fluid mayonnaise.
  5. Place the meat in a bowl, (keep it in an ice bath) add the onion, capers, cucumber, ketchup (optional), and the yolk emulsion and mix well.
  6. Season with tabasco, Worcestershire sauce, cognac, salt and pepper.
  7. Leave the meat well seasoned.
  8. It shouldn't be sore.
  9. Using a ring, shape the tartare onto a plate.
  10. Sprinkle the chopped parsley.
  11. Serve with the toast.

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