Beef Tartare
Ingredients:
300 g of flank steak
2 spoons of chopped capers
1 spoon of chopped pickled cucumbers
2 spoons of extra virgin olive oil
2 spoons of chopped parsley leaves
1 spoon of Dijon mustard
1 spoon of red wine vinegar
2 spoons of brandy
1 spoon of Worcestershire sauce
1 quail egg
A few drops of Tabasco sauce
A little of salt and pepper
Method:
Wash the beef, dry it, sprinkle generously with salt and keep in the refrigerator for 1 hour.
Wash the beef, dry it, sprinkle generously with salt and keep in the refrigerator for 1 hour.One hour later, wash the meat with running water and dry it.
Cut out the fat and the sinews retaining only the nice red meat.
Dice the beef into 5–7 mm cubes. Add chopped parsley, drizzle it with extra virgin olive oil, brandy, red wine vinegar, Worcestershire and Tabasco sauces, sprinkle a little salt and pepper. Stir everything together.
When serving, use a small bowl or shape a nice tartare shape with your hands.
Serve chopped pickled cucumbers and capers alongside on a plate, also provide Dijon mustard, and on the top of the tartare, place the quail egg yolk.
Before eating, stir everything together and provide a toasted baguette to eat it in combination with the main dish.
Bon Appetit!
