Share
Steak Tartare
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
1 servings
Thyago Salerio
@thyagosalerio- 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)
- Clean the meat removing the fat and nerves.
- Chop the meat with the tip of the knife, leave it in the fridge.
- Cut the onion, capers and cucumber into brunoise.
- In a bowl, place the yolk, vinegar, mustard, pepper and salt.emulsify with oil until it forms a fluid mayonnaise.
- 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.
- Season with tabasco, Worcestershire sauce, cognac, salt and pepper.
- Leave the meat well seasoned.
- It shouldn't be sore.
- Using a ring, shape the tartare onto a plate.
- Sprinkle the chopped parsley.
- Serve with the toast.
Tags
Did you like this recipe?
You may also like
Steak Tartare
Steak Tartare
steak Tartare
By
Steak Tartare