Beef tartare by Ale and Giù
Before prooceder make sure you have 2 different cutting boards for the meat.
One will be used for a first processing to remove excess grease or membranes, the other will be used after sealing the meat, thus avoiding the danger of indirect contamination of the ready-to-eat food.
180g of top side beef
1 chopped shallot
10g desalted and chopped capers
1 teaspoon of dijon mustard
1 teaspoon of ketchup
1g finely chopped parsley
2 egg yolk
After removing the excess fat or membranes, we proceed to seal the sides of the meat on a very hot pan with a drizzle of oil.
After carefully sealing each side use a different cutting board to remove the external cooked meat, revealing the juicy heart of the meat we are going to use.
With a sharp knife, chop the meat into very small pieces
similar to ground coffee.
In a container add the chopped shallot, choppeed capers, mustard, ketchup,
2 drops of tabasco, a teaspoon of olive oil, 4 drops of worcester sauce and
With a spoon mix all the ingredients and season with salt and pepper.
Place half of the mixture in the center of the plate with the help of a round pasta cutter.
Serve at room temperature by placing an egg yolk in the center of the meat.