English Longhorn Steak Tatare
This steak tartare recipe is all about celebrating the pure flavors of high-quality ingredients. With tender fillet steak at the heart of the dish, each component is meticulously chosen and prepared to deliver a symphony of textures and tastes. Make sure to source the freshest meat and an exceptional egg to create a dish that is as beautiful as it is delicious. A velvety texture, a burst of flavors, and a touch of zest from lemon await in each satisfying bite. Serve this elegant steak tartare with a side of crisp croutons or toast for a delightful culinary experience.
— Constant Cookbook
Ingredients
- Fillet steak approx 300g
- I egg yolk
- 2 tea spoons capers
- 5 cornichons
- Half a red onion
- 1 green chilli
- 1 tea spoon paprika
- handful of parsley
- Juice of 1/2 lemon
- Seasoning
Instructions
- Just a little note about this recipe, as the meat is going to be served raw, it'Âs really important that you get the freshest and best quality meat that you can, same with the egg. In this recipe I used a new laid Bantam egg and English Longhorn Fillet from Spinney Abbey, which was like velvet.
- Chop the steak as finely as you can, but don't mince it, otherwise you lose the texture.
- Finely chop the rest of the ingredients (except the lemon!).
- Mix with the steak. Season and add a squeeze of lemon juice to taste.
- Pile into a mound on a plate and make a little depression in the for the egg yolk.
- Serve with croutons or toast.
Yield
Serves 4
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