FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

STEAK TARTARE RECIPE

 

The Silver Spoon, Phaidon Press
Serves 4
 

Ingredients

• 4 cups lean ground steak
• 4 egg yolks
• 1 onion, thinly sliced
• 1 tablespoon capers, drained and rinsed
• 2 tablespoons fesh flat-leaf parsley, chopped,
• 2 canned anchovy fillets in oil, drained and chopped
• mild or medium French mustard (optional)
• olive oil and lemon wedges, to serve
 

Directions

Divide the steak among four dishes, shaping each portion into a mound.

Make a shallow well in the center of each mound and pour in a raw egg yolk.

Surround the meat each mound with onion, capers, parsley and anchovies.

Serve with olive oil and lemon wedges.

Each guest may season the meat to taste and can mix in the surrounding ingredients using a fork.

If you like, a little mustard may be used to spice up the dish.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages

Chef with red wine glass