Steak tartare recipe
Steak Tartare recipe
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|4 sprig(s)||thyme, chopped|
|300 g||beetroot, peeled and diced|
|3 tbsp||olive oil|
|salt and freshly ground black pepper|
|3||shallots, finely chopped|
|3||anchovy fillets, finely chopped|
|600 g||beef tenderloin, finely diced|
|3 tbsp||white wine vinegar|
|3 tbsp||cress, chopped|
|2||hard boiled eggs, peeled and chopped|
|1 tbsp||parsley, chopped|
|2 tbsp||balsamic vinegar|
Preheat the oven to 180░C. Divide the beetroot on a lined baking tray. Drizzle with olive oil, balsamic vinegar and sprinkle with thyme. Season with salt and pepper. Cover with aluminium foil. Bake for 35-40 minutes. Allow to cool.
In a bowl, combine the vinegar and the mustard. Season with salt, sugar and pepper. Whisk in the oil, then stir in the eggs and the cress.
Mix the diced beef tenderloin with the shallots, anchovies and gherkins. Season to taste with salt and pepper.
Arrange a generous heap of the steak tartare on individual plates and garnish with beetroot, egg salad and parsley. Serve with wholemeal bread and butter.
ca. 25 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Steak tartare recipe
Recipe type: xarchivex
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