Recipe: Appetizing Steak Tartare - Spicy

Steak Tartare - Spicy. Any tartare worth its weight should be accompanied by a few things. Like lightly toasted slices of baguette to pile tartare on, (bread beats forks any day). And a pickled element to cut through.

The meat is combined with a raw. In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. You can cook Steak Tartare - Spicy using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Steak Tartare - Spicy

1. You need 100 gr of Filet - the best you can get - I use Kobe 5 or Black Angus.
2. Prepare of Baguette or other Toast.
3. You need of All these are ideas - use more or less of each to your Taste.
4. You need 20 Gr of Mustard - Dijon for Classic - I like to use Colmans English for hotter - you can also add a little of the powder if you prefer dryer mixture.
5. Prepare 4 gr of Shallots - Minced.
6. It's 4 gr of Capers - Minced.
7. You need 4 gr of Chives - Minced.
8. You need 1 of small Cornichon - Minced.
9. Prepare 1 Tsp of worcestershire sauce.
10. Prepare of Any Spicy Sauce to Taste - I use tabasco habanero or powdered Chilli.
11. You need 1 Tsp of Lemon or Lime Juice.
12. You need 2 of perfect Egg Yolks.
13. Prepare Splash of Cognac.

Terrible story about seven people sickened, one very seriously, from eating steak tartare at a Montreal restaurant. Eating raw meat is a risky business, but poisoning from steak tartare is rare because the dish is usually served only in high-end restaurants where hygiene is the rule and the meat is supplied by reliable butchers. Incidentally, "steak tartare" contrary to popular myths has. Steak tartare is a meat dish made from raw ground (minced) beef or horse meat.

Steak Tartare - Spicy instructions

1. Place beef in the freezer to firm slightly. The meat will chill from the outside in. You want the surface to be frozen and the inside to be chilled (DO not freeze). This should take about 30 minutes..
2. Put everything else (Apart from Yolks) in a Bowl and mix - keep tasting and add salt and pepper until perfect..
3. Put into a little dish and upturn on a plate and place the Yolk on top - serve with the bread or toast of your choice..

It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish. The name tartare is sometimes generalized to other raw meat or fish dishes. Polish steak tartare or befsztyk tatarski ( BEFF-shtick tah-TAHRR-skee) served as an appetizer in restaurants and homes in Poland. It is customary to mix all the ingredients together at the table and serve with toast points.