To me, this is the ultimate steak tartare recipe: simple and not too many flavorings. In this dish the meat is the star of the show and that’s how it supposed to be with a great steak recipe. That’s why the quality of the meat is very important! The quality of meat can really make or break your dish. I love a steak tartare made of finely chopped steak, like sirloin steak. However, you can also use ground steak for this recipe.
By serving the steak tartare with stock, the bottom of the meat will cook a little bit. However this is just a little bit and therefore won’t influence the texture of the meat. Don’t like the raw egg yolk? You can also top the steak tartare with a sunny side up (or over medium) egg!
Steak Tartare with Hot Beef Stock
Equipment
- Cooking Pot
- Sharp Knife
- Bowl
- Round Food Ring / Mold
Ingredients
- 400 gram Sirloin Steak
- 60 gram Capers
- 70 gram Sjalot
- 4 tbsp Chopped parsley
- 4 Eggs
Stock
- 1 tbsp Olive Oil
- 200 gram Mushrooms
- 800 ml Beef Stock
Instructions
Preparations
- Clean and chop the mushrooms. Bake these in a tablespoon of olive oil until brown and toasted.
- Take the mushrooms out of the cooking pot and keep these on the side. Pour the stock in the cooking pot and bring this to a boil.
Chopping & Mixing
- Use a sharp knife to cut in the sirloin steak into small cubes. You can chop the steak as small as you like. When buying the steak, you can also ask your butcher to chop the steak for the steak tartare. Most of the time they will chop it for you 😉
- Finely chop the shallot, capers and parsley.
- Mix the steak with the shallots, capers and chopped parsley. Then season the steak with some salt & pepper.
Serving
- Place the food ring on the plate and add 1/4 of the steak mixture. Slightly press on top of the steak mixture to make sure the tartare sticks together when removing the mold. Repeat this step until all four plates are ready.
- Decorate each plate with baked mushrooms, some additional capers and the egg yolk.
- Serve the steak tartare with the hot broth.