Steak tartare
Classic steak tartare should be prepared from beef tenderloin. This piece of meat is the most tender.
Preparation: 45 min
Easy
Preparation: 45 min
Easy
Ingredients:
- 50 g water
- 10 g Dijon mustard
- 1 g freshly ground pepper
- 50 g shallots
- 3 g herb salt
- 5 g worcestershire sauce
- 30 g pickled mushrooms
- 250 g Beef, tenderloin
- 20 g chicken eggs, yolk
- 10 g sunflower oil
- 40 g Cucumber, pickled
Method of cooking:
- Cut the meat without membranes and hard parts into 1 cm slices. Arrange them on a tray covered with food foil so that the pieces of meat do not touch each other. Place in the freezer for at least 20 minutes.
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