Sunday Brunch: Steak Tartare | Serious Eats : Recipes


  • Finely minced capers (optional)
  • Olive oil (optional)
  • Worcestershire sauce (optional)
  • Tomato ketchup (optional)
  • Dijon mustard (optional)
  • anchovy fillets, minced (optional)
  • Kosher salt and freshly cracked pepper
  • + 3 more ingredients
    • 2 shallots, finely minced
    • 2-4 egg yolks
    • 1 pound eye of round or beef tenderloin

1 Trim all the visible fat from the meat, then place in the freezer for 15 minutes, or until just slightly firm. Remove from freezer and cut into slices about 1/8th of an inch thick (or as close and you can manage), then make a small pile and slice once again into thin strips, then finally cut th...

View full recipe at SpringPad


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