Classic Steak Tartare and crisp bread
A French classic from the early 20th century that has made a distinct comeback on restaurant menus around the world. Good quality ingredients and food handling is always important when serving raw food. It is of course always possible to fry it up as a hamburger instead!
Ingredients
- 150 gr. minced fillet of beef
- 1 tsp. chopped onions
- 1 small gherkin chopped
- 1 tsp. capers chopped
- ½ small egg beaten (optional)
- ½ tsp. Dijon mustard
- 1 tsp. olive oil
- A few drops Worcestershire sauce
- A few drops of Tabasco optional
- A little salt and freshly ground pepper
- 1 pita bread
Instructions
- If the fillet of beef has not been minced by your butcher, cut it into thin slices and then very finely dice it.
- Finely chop the onion, gherkin and capers.
- In a bowl, mix the minced beef, onion, gherkin and capers and add the beaten egg (optional), mustard, olive oil, Worcestershire sauce, and tabasco.
- Mix well and season to taste with salt and freshly ground pepper.
- Toast the pita bread and then cut it in half, you can crisp up the inside a little more in the toaster.
- Plate up and serve.
Notes
If you prefer not to eat raw meat, shape the beef mixture into a hamburger and fry it up on a medium heat to the desired point.
Truffle it up: Fancy yourself a bit of a gastronome? In that case, your larder is sure to contain an olive oil flavoured with white or black truffle. It might not contain any more nutrients than olive oil, but it certainly makes you feel like a king in France! If budget is not a consideration, you may as well shave a few fresh truffle slices on top as well.