Steak Tartare, Medium Rare (Alan King)
- Ready In:
- 18mins
- Ingredients:
- 15
- Serves:
-
1
ingredients
- 1 egg yolk, lightly beaten
- 2.46 ml olive oil
- 1.23 ml lemon juice
- 1.23 ml Worcestershire sauce
- 1.23 ml prepared mustard (English style)
- 170.09-198.44 g ground sirloin
- 4.92 ml capers, drained
- 4.92 ml onion, finely minced
- 1 hardboiled egg, minced
- 2.46 ml parsley, chopped
- 1 anchovy fillet, rinsed
- salt
- pepper
- 14.79 ml unsalted butter
- garlic toast, for serving
directions
- Combine egg yolk, olive oil, lemon juice, Worcester sauce, and mustard.
- Blend with a fork until mixture is smooth.
- Add sirloin and mix gently.
- Add capers, onion, egg and parsley.
- Add anchovy fillet and turn to mix.
- Add salt and pepper. You may not need any salt if the anchovy is very salty.
- Gently shape mixture into an oval patty.
- Melt butter in a skillet.
- When butter stops foaming, add meat patty.
- Saute briefly, about 3-4 minutes on each side, or until meat reaches medium-rare.
- Serve on buttered garlic toast.
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