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Step 1, Cut the steak into 1-inch cubes and park in the freezer for 10 minutes. Step 2, Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming...
Learn how to make steak tartare as good as any bistro in France.
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast. 26 home cooks made it!
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find—there's a time and place for economy cuts but this isn't one of them!
Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!
This authentic Steak Tartare (Beef Tartare) recipe is made with quality raw chopped meat, egg yolks, capers, and spicy mustard for a deeply flavorful summer dish!
Steak tartare is a bistro classic that we should all be making at home. Here's how to do it safely (and deliciously!). Starting with an intact piece of beef tenderloin and chopping it by hand reduces risk of foodborne illness. Using tenderloin, which is lean and tender, produces tartare that is beefy without being greasy or overly chewy.