Some people use fillet, others striploin. Sirloin works too. The meat you use must be of excellent quality; you have to have absolute trust in your butcher. It’s important to hand-chop the meat with your sharpest knife, and taste the mixture as you go along, tweaking until you have the balance just right. We prefer the raw egg mixed in rather than perched on top. Even if you think you couldn’t bring yourself to eat raw meat, you really should try this just once. You might just be converted.
Steak tartare – Printer Friendly Download
Ingredients
- 2 organic egg yolks
- 2 tablespoons Dijon mustard
- 4 anchovy filets, finely chopped
- 2 teaspoons tomato ketchup
- 1 teaspoon Worcestershire sauce
- Tabasco sauce, to taste
- freshly ground black pepper
- 50 ml extra virgin olive oil or Irish
- rapeseed oil
- 30 ml brandy
- 1 small shallot, finely chopped
- 50 g capers, rinsed
- 50 g cornichons, finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- 500 g striploin steak, finely chopped
- 4 slices good white bread, toasted and quartered
To Cook
Place the egg yolks in a large stainless steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco and pepper, and mix well again. Slowly whisk in the oil, then add the brandy and mix again. Fold in the shallot, capers,
cornichons and parsley. Add the chopped meat to the bowl and mix well. Divide the meat evenly among four chilled dinner plates, forming it into a disc on each plate. You can use a ring mould if you have one, but it’s not essential. Serve with the toasted bread. Skinny chips (see the recipe on page 000) are the classic accompaniment.
Tags: Avoca Irish Butcher, beef fillet, Beef Recipes, Irish Beef, James Whelan Butchers, Pat Whelan, sirloin, skinny chips, steak tartare, striploin, The Irish Beef Book
