ReceptnaptárSteak tartare
Steak tartare is a classic of French bistros: finely chopped raw beef with a spiced seasoning, topped with a raw egg yolk. Best served cold, straight away - freshness is its most important ingredient.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Dice or chop the meat very finely with a sharp knife - not through a mincer, as that would turn it to paste.
- Mix the shallot, capers, gherkin, mustard and Worcestershire sauce into the meat.
- Season with salt and pepper, and sprinkle with the parsley.
- Shape the meat into rounds, pressing a small hollow in the centre of each on the plate.
- Put an egg yolk into the hollow.
- Serve immediately with toast or fried potatoes, before the meat warms up.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Only use guaranteed fresh, top-quality tenderloin, ideally bought the same day, and chop it just before preparing.
- Keep the meat and all the ingredients cold until assembly, and mix together just before serving.
- Pregnant women, young children and people with weakened immune systems should not eat raw meat.
- Add the egg yolk just before serving and mix it in immediately, so the meat doesn't warm up.
Frequently asked questions
Is it safe to eat raw meat?
Only if it's fresh, bought from a reliable source without any break in the cold chain, and prepared and served immediately. Not recommended for at-risk groups.
How can it be made safer?
Some restaurants briefly freeze the meat to reduce the risk of parasites; at home, the best approach is top-quality, fresh meat and quick preparation.
Similar recipes
- Pork tenderloin charcutière · French
- Chicken nanban (sweet-vinegar glazed fried chicken with tartare) · Japanese
- Rouladen (beef rolls with bacon and pickled cucumber) · German
- Burgundy snails in garlic and parsley butter · French
- Ravigote Sauce · Hungarian
- Cucumber cups stuffed with roast beef · Hungarian
More french ideas
- Ratatouille (vegetable stew)
- Coq au vin (rooster braised in red wine)
- Bœuf bourguignon (Burgundy beef stew)
- Soupe à l'oignon (French onion soup)
- Quiche Lorraine (Lorraine tart)
- Bouillabaisse (Marseille fish soup)
- Cassoulet (Toulouse bean and meat stew)
- Duck confit (confit de canard)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings