Steak Tartare was on the menu last night, with a side of crunchy asparagus, topped with fresh lettuce. Please excuse the photos I do think they came out a little fuzzy. For all those who enjoy eating raw meat, it can be quiet tasty if desired.
When I first had-Steak Tartare I was in a little place in the south of France. One chef for twenty people. (Served, platted, he did everything!)
This meal all preparation and time to serve along with my added sides, total 15 minutes. You must eat the meat fresh...(Meat product--a nice chopped sirloin very finely cut...Only the best for this meal, when making it! I used of course always, salt/pepper, Dijon Mustard, oil, mayo, ketchup, fresh capers, fresh parsley, Worcestershire sauce, finely chopped shallot onion and one sweet onion. Must mix everything very well, you will see the color of the meat change, which turns to flavor! Most important:( 1 egg yolk in center of the steak tartare-leave half of the shell for a nice presentation.) For those who need a Little spice add some Tabasco, a great treat!!
Very delicious...Red wine is an exactly choice with this meal.....
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