How to make a homemade steak tartare and make it perfect

The steak tartar, also known as fillet tartar, is a dish made from minced and raw beef, which is usually garnished with chopped onion, capers, black pepper and the famous Worcestershire Worcestershire sauce. Also, sometimes the recipe includes the yolk of an egg, which adds more creaminess and color to the dish.

Although the first references to the steak tartar date back to the year 1651, the truth is that this succulent delicacy has resurfaced as the Phoenix Bird in the more sophisticated culinary circles, becoming one of the most requested and popular dishes of the moment. Also, follow a simple and affordable recipe, perfect to also prepare in your own kitchen. Of course, for the dish to be perfect, it is necessary to follow some basic tips. Take note!

Steak tartare recipe

Ingredients:

  • 250 gr of beef tenderloin
  • 10 gr of red onion
  • 10 gr of capers
  • 10 gr of pickled gherkins
  • 2 tablespoons Worcestershire sauce
  • A few drops of Tabasco
  • 1 tablespoon of mayonnaise
  • 1/2 tablespoon mustard
  • Salt and freshly ground pepper

First, chop the sirloin meat until they are very small pieces, but that are visible to the eye. It doesn’t have to get to the point of the ground beef they sell in the supermarket. Season to taste and reserve. Next, also chop the onion, capers and pickles. When you have all the ingredients ready, it only remains to mix them and add the seasonings little by little selected.

Before sinking your tooth, it is very important that you let the tartar rest in the fridge for at least, 15 minutes so that the ingredients marinate the meat well. However, it is not the only detail that you should take into account.

Steak tartar

Tips for preparing the perfect steak tartare

As it is a recipe in which meat has so much protagonist, it is essential that the sirloin is of the best quality and that they do not remain nerves or fat. In addition, experts recommend not masking the original flavor of the meat with an excess of seasonings. It is true that the meat must remain bright, smooth and well seasoned, but always in the right measure.

On the other hand, although buying minced meat saves time, the truth is that you run the risk that it deteriorates until the moment you cook it. Therefore, it is best that you acquire the piece of meat intact and Chop it up at home with the help of a sharp knife.

As with other preparations, presentation is a key factor when serving your steak tartare. This should look like a circular or rectangular figure, which you will get with the help of a mold. As for the accompaniment, opt for some slices of toast and a glass of light red wine. What more could you want?