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Steak Tartar with Egg
Juliana De la Mora
This tartare dish is prepared with raw meat seasoned with capers, mustard, and other ingredients. It is truly a delicacy and can be served on gourmet toasted buns!
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Editorial Team of Kiwilimón
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Ingredients
4
Servings
600 grams fish steak
2 pickles, in vinegar
1 tablespoon capers
1 green onion
4 egg yolks
1 tablespoon Dijon mustard
perrins sauce
1 teaspoon brandy
Tabasco sauce
pepper
1 stick bread
Preparation
40 mins
0 mins
Low
Chop the meat with a knife or in a food processor until finely chopped. Place it in a glass bowl.
Peel and finely chop the spring onions.
Finely chop the pickles and capers and add everything to the bowl with the meat.
Mix everything with a wooden spoon. Add the chopped spring onions and pickles and mix well.
Form four small mounds of meat (a souffle mold can be used to shape them) and serve each one on a plate.
In the top of each mound of meat on the plate, make a hole and place an egg yolk.
Serve with toasted bread.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
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