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best french steak tartare recipe
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Steak Tartare with Hot Beef Stock

Course Dinner, Lunch, Starter
Cuisine Dutch, French
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 servings

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.