Tartare de Filet de Boeuf (Steak Tartare)
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Freezer
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Chilled serving plate
- Serving platter
- Spoon
- Measuring spoon
Ingredients
- 8 oz. trimmed center-cut beef tenderloin
- 3 tbsp. extra-virgin olive oil, plus more to taste
- 1 egg yolk
- 3 tbsp. salt-packed capers, soaked in water, rinsed, and drained
- 2 tbsp. minced flat-leaf parsley
- 1 small red onion, minced
- 1 red thai chile, stemmed, seeded, and minced
- Fleur de sel and freshly ground black pepper, to taste
- Sherry vinegar, to taste
- Dijon mustard, for serving
More Like This
Beef Tartare Recipe: The Classic French Bistro Way
tartare.org
Steak Tartare Recipe
snapcalorie.com
Tartare De Boeuf (Steak Tartare) Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Steak Tartare: An Easy French Bistro Treat
bellerecipe.com
Steak Tartare Recipe Cuisine France: French Cooking Recipes
cuisine-france.com
Steak Tartare | ExpatWomanFood.com
expatwoman.com
Boeuf Tartare du Bistro | Taste France Magazine
tastefrance.com
Steak Tartare à la Bocuse | David’s Kitchen
algulin.com