Classic Beef Tenderloin Steak Tartare
20 min
Quick
Sezamo
Preparation method
Ingredient Preparation
Rinse the capers under cold running water, drain them well, and chop them finely. Peel the shallot and chop it as finely as possible.
Remove the beef tenderloin from the refrigerator and slice it very thinly. Cut the slices into thin matchstick-like strips, then finely chop them with a sharp knife. Work quickly to keep the meat cold.
Assembly and Serving
In a bowl, quickly mix the chopped meat with the shallot, capers, Dijon mustard, Worcestershire sauce, olive oil, and seasonings (salt, black pepper, and Cayenne pepper). Use a fork to combine the mixture without crushing the meat.
Chef's tip
The secret to a successful steak tartare lies in the freshness of the meat and its manual cutting. Avoid using a meat grinder to preserve the authentic texture of the beef tenderloin. Serve it with crispy toast and a glass of dry red wine. For an extra boost of flavor, you can add a teaspoon of lime juice, a finely chopped anchovy piece, or a few freshly chopped parsley leaves.
Ingredients
Nutritional values
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