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Beef tenderloin steak tartare with garlic toast
Hand-chopped beef tenderloin with egg yolks, onion, pickles, capers, and mustard, served with crisp garlic toast. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 10 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
This steak tartare is made with raw beef tenderloin finely chopped by hand and seasoned with egg yolks, onion, pickles, capers, and mustard. Serve it immediately after preparation with crisp toast rubbed with garlic, as an appetizer or a light dinner.
The meat and egg yolks are eaten raw, so buy very fresh tenderloin from a butcher who can prepare it for steak tartare, and use fresh eggs. Steak tartare is not suitable for pregnant women, young children, older adults, or people with a reduced ability to fight infections.
Ingredients
Steak tartare
Garlic toast
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Instructions
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Chop the beef
Remove the tenderloin from the refrigerator just before cutting. Trim off any silverskin and fat, then cut the meat into thin slices, followed by thin strips. Finely chop the strips with a sharp knife. Transfer the chopped beef to a chilled bowl.
Prepare the remaining ingredients
Finely chop the onion, pickles, and capers.
Mix the steak tartare
Add the egg yolks, onion, pickles, capers, mustard, ketchup, Worcestershire sauce, and paprika to the beef. Season with salt and pepper and mix thoroughly with a fork. Taste and adjust the seasoning as desired. Cover the bowl and refrigerate for 10 minutes while you make the toast.
Make the garlic toast
Brush both sides of the bread slices with oil and toast in a skillet until golden brown. Cut the garlic cloves in half and rub them over the toast while it is still warm.
Serve
Divide the steak tartare among plates, shape into patties or mounds, and serve immediately with the warm garlic toast.
Tip: Place the tenderloin in the freezer for about 20 minutes before cutting; slightly firm meat is easier to cut into even pieces without crushing it under the knife.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 601 kcal
- Protein
- 30 g
- Carbohydrates
- 51 g
- of which sugars
- 6.9 g
- Fat
- 31 g
- of which saturates
- 11 g
- Fiber
- 6.3 g
- Salt
- 2.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tatarák z hovädzej sviečkovice s cesnakovými hriankami
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