Tartare Steak in Raw Style

Steak Tartare

When I was breaking the eggs to make the sauce to this meal I had my doubts. The French loves it, raw food eaters love it but would i love it?

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It turns out I did, it turns out I really do like this recipe. If you’ve never tried it, today is the day and now is the time.

One of Darko Velcek’s recommendation is to remove the outer coating of the egg yolk and that is a blessing for folks who do not like that “eggy” taste.








It is sumptuous.

For 4 servings:

200 grams beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Shaved Parmesan

½ cup Extra Virgin olive oil
Sea salt
Freshly ground black pepper
2 table spoon grated Parmesan
4 leaves of fresh basil (chopped)

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with the olive oil, salt, pepper and Parmesan.

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