Supremely luxurious and a great favourite in Europe's finest
hotels, there is no better place to eat Steak Tatare than in your
own home.
Buy the best beef you can afford, either from the farm-gate, by
mail-order or from a good butcher, and with the Dualit Food
Processor you can prepare this easily and be sure that it is
absolutely fresh.
The French often serve Steak Tartare with Straw Potatoes .
For the steak tatare
900g best rump, sirloin or fillet steak
For the accompaniments
the yolks of 6 of the freshest and best quality eggs you can
find
3 shallots, finely chopped using the Small Dualit Bowl fitted with
its Chopping Blade
3tsp capers, rinsed and dried
12 French-bottled gherkins - they are less sour than most
small bunch parsley, chopped
tomato ketchup
Dijon mustard
Worcestershire sauce
Tabasco sauce
salt and black pepper
flat leaf parsley sprigs for garnish
Trim the beef of all fat and gristle. You should only have the
silky red part. Cut into chunks. Place in the Large or Inner Bowl
Dualit Bowl fitted with its Chopping Blade, and pulse until finely
minced.
Divide the meat equally into six portions, press gently together
with cool hands and use a plain round cookie cutter to get an even
shape for the steaks.
To serve:
Place the steaks on six large dinner plates.
Make a depression in the centre of each one and nestle an egg yolk
in it. Garnish with a frond of parsley. Alternatively, serve the
yolks in their half shells on the side.
Place the shallots, capers, gherkins, parsley and ketchup in little
dishes, and set in the centre of the table, together with the
tracklements in their bottles and encourage your friends to mix and
season their own Steak Tartare.