Name: Steak tartare
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 gram piece beef eye fillet, trimmed; 2 clove garlic, crushed; 1 tablespoon dijon mustard; 1/2 teaspoon tabasco sauce; 1 teaspoon worcestershire sauce; 4 quail eggs; 1 red onion (100g), chopped finely; 1 tablespoon drained capers, rinsed, chopped finely; 4 anchovy fillets, chopped finely; 1/4 cup finely chopped fresh flat-leaf parsley

Ingredients

600 gram piece beef eye fillet, trimmed

2 clove garlic, crushed

1 tablespoon dijon mustard

1/2 teaspoon tabasco sauce

1 teaspoon worcestershire sauce

4 quail eggs

1 red onion (100g), chopped finely

1 tablespoon drained capers, rinsed, chopped finely

4 anchovy fillets, chopped finely

1/4 cup finely chopped fresh flat-leaf parsley

Method

1.Chop beef finely; combine beef in large chilled bowl with garlic, mustard and sauces. Divide tartare mixture among serving plates, making a small well in the centre of each mound.

2.Crack one egg carefully into each well. Divide onion, capers, anchovy and parsley among serving plates; serve immediately.

Buy the freshest beef available; it is always a good idea to check with your butcher to find out if the meat you purchased can be eaten raw. It is very important to keep the beef as cold as possible when preparing this recipe. Use a sharp knife to chop the beef so that it neither tears nor becomes overly minced.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories