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  Added: Apr 07, 2006  •  Visited (1958)  •  Print version Print this recipe (95)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Beefsteak Tartar
What You Need:
  • 2 tablespoons capers, thoroughly drained
  • 2 tablespoons finely chopped onions
  • 2 tablespoons finely chopped fresh parsley
  • 8 flat anchovy fillets, thoroughly drained
  • Dark bread
  • Butter
  • ˝ pound lean boneless beef, preferably beef tenderloin, or top or eye round, ground 2 or 3 times
  • 2 egg yolks
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper

  • How To Cook:
    1. Traditionally the beef for beefsteak Tartar is ground very fine and served as soon as possible thereafter. Shape the beef into two mounds and place them in the center of separate serving plates. Make a well in the middle of the mounds and carefully drop an egg yolk in each.

    2. Serve the salt, black pepper, capers, chopped onions, parsley and anchovy fillets in small separate saucers. The beef and other ingredients are then combined at the table to individual taste. Serve beefsteak Tartar with dark bread and butter.
    To serve 2
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Fish » Anchovy
    Main Ingredient » Herbs & Spices » Capers
    Dish » Main Course


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