Steak tartar

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Steak tartar. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Steak tartar is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Steak tartar is something that I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Steak tartar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steak tartar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steak tartar is picoteo para 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Steak tartar estimated approx 10 '.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Steak tartar using 10 ingredients and 4 steps. Here is how you can achieve that.

🥩🧅🌱🥚También llamado bistec tártaro, es un plato que no pasa de moda y aunque no es para todos los paladares, se podría decir que es para valientes, a los que no les asuste comer carne cruda, si la carne es de calidad y está bien condimentada, se convierte en un bocado exquisito.

Ingredients and spices that need to be Take to make Steak tartar:

1. 150 gr solomillo ternera
2. 1 cucharada alcaparras
3. 1 cucharadita cebollino
4. 1 trozo cebolleta
5. unas gotas de Tabasco
6. 1 cucharadita mostaza
7. 1 cucharadita salsa perrins
8. 1 pizca pimienta negra molida
9. sal y un chorrito de aove
10. 1 yema de huevo

Steps to make to make Steak tartar

1. Tenemos que cortar la carne con un cuchillo bien afilado, no se hará ni picada ni triturada, tiene que ser con cuchillo, se corta lo más menudo que se pueda y se reserva en frío.
2. Cortamos también muy menuda la cebolleta, las alcaparras y el cebollino, preparamos el resto de ingredientes y lo mezclamos todo– menos el huevo - suavemente con la carne, probamos y lo metemos en un aro de emplatar. Se deja en el frigorífico unos 20 minutos antes de consumirlo.
3. Por último tostamos unas rebanaditas de pan, se desmolda, ponemos encima la yema de huevo y lo tomamos untado en pan calentito.
4. Y si te atreves.... te va a encantar.

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