Name: Classic Steak Tartare
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) whole-grain mustard; 1 tbsp (15 ml) red wine vinegar; 1 tbsp (15 ml) capers, chopped; 1 tsp (5 ml) Dijon mustard; Sambal oelek, to taste; 14 oz (400 g) beef tenderloin or top round; 1 shallot, finely chopped; 1 egg yolk; 2 tbsp flat-leaf parley, chopped

Note from Ricardo

Personally, I like to use top round to prepare my tartare, not only because it’s cheaper than tenderloin, but also because it is firmer and provides a very appetizing texture. I also like to spice up my tartar with sambal oelek or Tabasco sauce.

Classic Steak Tartare

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Ingredients

Dressing

Beef

Preparation

Note from Ricardo

Personal Note

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