Steak tartare with extras

Chocolate balls with puffed rice and walnuts
February 26, 2017
Stuffed mushrooms salad
March 17, 2017

Processed with VSCO with c1 preset

I was a teenager when I ate my first steak tartare. I did not like its taste at all.

Steak Tartare with extras

After that I was avoiding it completely.

Last year though, while visiting Krakow, I happened upon a fairly large but cozy restaurant, which served traditional Polish cuisine.

I do not know if a miracle has happened but I ordered a steak Tartare for starters. It was sensational. Served with smoked sprats, freshly made bread. It was heaven in my mouth.

On that day steak tartare cemented itself on the list of my favourite foods. Since then I have been preparing it quite often.

The best meat to use is beef tenderloin. You can buy it already minced or in a whole, which you may mince yourself or you can just cut it up into small pieces.

The key to the taste of the meat is that it needs to be fresh.

If you decide to try this recipe, I encourage you to share your photos at the comment section.

Bon Appetit 🙂

  • Ingredients:

    • 250 grams of beef tenderloin
    • 1 tablespoon of Maggi seasoning
    • 3 tablespoons of cold water
    • 1 tablespoon of oil
    • 1/4 teaspoon of salt
    • black pepper
    • 2 gherkins
    • pickled mushrooms (8 pieces)
    • 1 red onion
    • 2 egg yolks

  • I have prepared this tartare from minced meat. Of course you can go for cutting it up as well 🙂

    Put the meat, water, oil, maggi, salt and pepper in a bowl. Mix them thoroughly.

    If you want, you can add the egg yolks to the meat and mix but you can also serve it separately with the extras on the plate. These extras can include: onion, pickles, pickled mushrooms and possibly marinated sprats. In addition, butter and fresh bread complement the dish perfectly.

    Steak tartare with extras

    Enjoy!

  • Steak tartare with extras

    Red onion can be substituted by shallots. It has a delicate flavour and goes perfectly with the meat.

Leave a Reply

Your email address will not be published. Required fields are marked *