Gourmet steak tartare

Lunch today, June 2, 2014
As I know it as a Lunch dish, and are usually served on many gourmet “smoerbroeds” restaurants here in Denmark. Not many like the thought of raw meat, but if you have to try it , this taste really good.
4 - 6 servings

  • Ca. 800 g. finely grounded beef topside ( fresh from the butcher )
  • 2 tbsp shallots, finely chopped
  • 1-2 tbsp horseradish, finely shredded
  • 2 tbsp grainy mustard or Dijon
  • 1 tbsp parsley, finely chopped
  • 1 tbsp estragon, finely chopped
  • 1 tbsp capers
  • 4 pasteurised egg yolks
  • salt and pepper

1) Stir together all ingredients except from egg yolks, salt and pepper, do so just before serving

Form small patties and serve with egg yolk on top, and some extra horseradish.

3) Serve with good bread, rocket salad or even french fries

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