Have you ever noticed that in most restaurants steak tartar is always featured in the meat section of the menu? If you’re a lover of good meat, and you usually wait to go out to a restaurant to enjoy it, then you’re in luck. It’s not very difficult to prepare yourself. So, if one day your friends feeling like catching up over a delicious meal, don’t worry. This dish is sure to win you a compliment or two.Steak Tartar is a traditional recipe consisting of raw minced meat marinated with a mix of seasonings and Extra Virgin Olive Oil from Spain.So, the next time you fancy a good Steak Tartar, you won’t have to leave home to enjoy it.And, being the good host you are, you can now start planning your next dinner with friends.
First, transfer the tenderloin from the freezer to the refrigerator a day beforehand, so that it is still a little frozen and easier to cut. Using a sharp knife, chop the meat into small cubes and put it into a bowl.
To prepare the dressing, in a bowl whisk together the soy sauce, Worcestershire sauce, mustard, egg yolk, Tabasco sauce and extra virgin olive oil from Spain, until it has emulsified. Then add the onion, the capers and a pinch of salt and pepper, and mix everything.
Add the meat to the sauce and mix everything until it is seasoned to your liking. Add pepper and Tabasco sauce until you get the right level of spiciness.
Place some slices of toast in a ring mold. The bread can be toasted in a toaster or enriched with a splash of Extra Virgin Olive Oil in the pan. You can garnish the dish with some capers or a splash of extra virgin olive oil from Spain.
14 oz. of veal tenderloin (it should have been frozen previously for 72 hours).
¼ cup Extra Virgin Olive Oil from Spain
2 heaping tablespoons of soy sauce
1 heaping tablespoon of Worcestershire sauce
1 egg yolk
1 heaping tablespoon of whole grain mustard
¼ cup of chopped scallions
2 heaping tablespoons of chopped capers
Salt and black pepper
A few drops of Tabasco sauce (to taste)
(Ninguna valoración todavía)
Delicious recipes made with olive oils from Spain.