Steak tar-tar ........?!
Its fine minced raw fillet steak so i have been told doe's anyone have the recipe!.Www@FoodAQ@Com
Answers:
Hi RobboOne,
Why don't you contact me, come round to my restaurant and i will make one for you, just a mention everything is raw which includes egg yolks
Regards!.!.!.
CoffeeBeanWww@FoodAQ@Com
Why don't you contact me, come round to my restaurant and i will make one for you, just a mention everything is raw which includes egg yolks
Regards!.!.!.
CoffeeBeanWww@FoodAQ@Com
Here's one from the food network but I suggest Fillet Mignon and not Sirloin!.
Assorted fresh greens
12 ounces beef tenderloin or sirloin
Worcestershire sauce
Hot pepper sauce
Salt
Black Pepper
2 tablespoons drained capers
2 tablespoons Dijon mustard
1/3 cup minced red onion
1/3 cup finely chopped parsley
2 eggs
4 slices of white bread, crusts removed, brushed with olive oil and lightly toasted
Extra-virgin olive oil
Garnish 2 plates with the fresh greens!.
Place the beef on a cutting board and finely chop with a very sharp knife!. Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper!. Shape the meat into 2 patties of equal size and center each on a plate of fresh greens!.
Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley!. Carefully break the 2 eggs, reserving the yolk and half of each shell!. Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty!. Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side!.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness!. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell!.Www@FoodAQ@Com
Assorted fresh greens
12 ounces beef tenderloin or sirloin
Worcestershire sauce
Hot pepper sauce
Salt
Black Pepper
2 tablespoons drained capers
2 tablespoons Dijon mustard
1/3 cup minced red onion
1/3 cup finely chopped parsley
2 eggs
4 slices of white bread, crusts removed, brushed with olive oil and lightly toasted
Extra-virgin olive oil
Garnish 2 plates with the fresh greens!.
Place the beef on a cutting board and finely chop with a very sharp knife!. Season to taste with Worcestershire sauce, hot pepper sauce, salt and black pepper!. Shape the meat into 2 patties of equal size and center each on a plate of fresh greens!.
Around each meat patty arrange half of the capers, Dijon mustard, red onion and parsley!. Carefully break the 2 eggs, reserving the yolk and half of each shell!. Place the yolks in their eggshell cups, then sit an egg cup in the center of each patty!. Serve the steak tartare with toast points, olive oil, and hot pepper sauce and Worcestershire sauces on the side!.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness!. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell!.Www@FoodAQ@Com
Steak Tartare is made by marinating the meat before mincing it very finely, then season and somtimes chopped onions, capers and gherkins are mixed it or served on the side!. It is also traditional to serve it in the middle of a plate with a dimple in the centre where a raw egg is placed
Unfortunately this is a dish that has almost vanised from all menus since everybody it's too scared to have anything raw or at least decently cooked!. Everybody want things overcooked :-(Www@FoodAQ@Com
Unfortunately this is a dish that has almost vanised from all menus since everybody it's too scared to have anything raw or at least decently cooked!. Everybody want things overcooked :-(Www@FoodAQ@Com
For Steak Tartar:
1 lb!. filet Mignon or top sirloin, freshly ground, med!. grind
2 tbsp!. yellow mustard
1 tbsp!. Dijon mustard
1 egg yolk
2 tbsp!. Worcestershire sauce
1/4 c!. finely chopped onion
3 tbsp!. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp!. cognac (opt!.)
Don't use any other grade of beef!.
Mix together all ingredients lightly to avoid packing the meat too much!. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread!.
Serves 3-4!.
Enjoy!Www@FoodAQ@Com
1 lb!. filet Mignon or top sirloin, freshly ground, med!. grind
2 tbsp!. yellow mustard
1 tbsp!. Dijon mustard
1 egg yolk
2 tbsp!. Worcestershire sauce
1/4 c!. finely chopped onion
3 tbsp!. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp!. cognac (opt!.)
Don't use any other grade of beef!.
Mix together all ingredients lightly to avoid packing the meat too much!. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread!.
Serves 3-4!.
Enjoy!Www@FoodAQ@Com
hallo/ how ary you harny steak tar tar its old testy dish
250 g p of fillet
butter 25 g
soues tartar 50 g
grilled that fillet thin put butter in a woke put tartar s on abutter /// put all on fillet with megoteeh coneeakWww@FoodAQ@Com
250 g p of fillet
butter 25 g
soues tartar 50 g
grilled that fillet thin put butter in a woke put tartar s on abutter /// put all on fillet with megoteeh coneeakWww@FoodAQ@Com
Steak tartare - get some fillet steak and chop it finely with two very sharp knives (or use a mincer if you're a philistine) - er that's it!.Www@FoodAQ@Com
i like it with raw onion and garlic and some olive oilWww@FoodAQ@Com
be careful eating this in the USA with all the hormones we injectWww@FoodAQ@Com
no recipe but you do add spices!. foodtv!.com is your best sourceWww@FoodAQ@Com