Steak Tartare

Por Bruno Albouze · 20 min

Ingredientes

Modo de preparo

1. Keep the beef, bowl and tools cold: chill a bowl in the freezer, and keep the meat refrigerated at or below 5°C (41°F).
2. Strain and rinse the capers; set half aside for the tartare and squeeze the juice from the other half for frying.
3. Mince the shallots, dice the cornichons, and wash, dry and chop the parsley. Keep all prepared ingredients refrigerated.
4. Trim excess fat, sinew and connective tissue from the meat, then cut it into scallopini, strips and dice.
5. Hand-chop the meat and keep it in the frozen bowl, refrigerated.
6. Heat neutral oil to 190°C (375°F) in a saucepan, finely chop the drained capers and deep-fry them for about 3 minutes. Drain on paper towels.
7. In the bowl, whisk the egg yolks with the mustard, miso, ketchup, Worcestershire sauce and Tabasco. Add the beef and remaining ingredients, then taste and adjust seasoning.
8. Shape the tartare with a cookie cutter, top with an egg yolk, season with fleur de sel and pepper, and sprinkle with fried capers and Parmesan shavings.

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