Michel Renaud

Tartare steak

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This dish should be very flavorful, so its seasonings are quite spicy. Tabasco adds a touch of heat. This dish cannot be prepared more than two hours in advance and must always be kept refrigerated. It is served with French fries as a main course or as an appetizer on canapés. Sirloin steak or flank steak can be used; however, the cut of meat chosen should be lean.

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Temps de préparation 20

Portions: 1 person

Type de plat: Main Course

Cuisine: French

Calories: 500

Ingredients Equipment Method

Ingrédients

1 teaspoon Dijon mustard
1 tablespoonof chopped onion
3 drop of Tabasco
2 turn of the pepper millto taste
2 pinche salt
2 ablespoonsof olive oil
1 teaspoon chopped flat-leaf parsley
250 g fresh beef (head)
1 egg yolk
1 tablespoon chopped capers
1 teaspoon Worcestershire sauce
1 tablespoon ketchup

Equipment

Pastry ring
Knife
Kitchen whisk
bowl
wooden spoons
pitter

Method

Cut the meat with a knife (into a brunoise).
In a bowl, combine the egg yolk, Dijon mustard, onion, capers, Worcestershire sauce, ketchup, Tabasco, salt, and pepper.Whisk in the olive oil.
Add the meat and parsley to the sauce. Adjust the seasoning.
Refrigerate or serve immediately.