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Steak tartare

Impressive. That is the experience of savouring this steak tartare.

The ingredients are to blame. Juicy fresh, premium quality meat cut very finely. A bit of acidity from pickles and capers. A boost of flavour with cayenne pepper and Worcestershire sauce. And an aromatic grinder of salt, mustard and pepper.

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Cost

12

euros

Rations

2

people

Preparation

30

minutes

Cooking

minutes

Difficulty

dificultad-media

Medium

Ingredients

250 g beef entrecote

1 pickled gherkin

1 tablespoon Carmencita Capers Surfine

1 egg yolk

4 drops Worcestershire sauce

Extra virgin olive oil

1/4 tablespoon Carmencita Ground cayenne chili pepper

Carmencita Salt with mustard & pepper

Preparation

  1. Finely chop the beef entrecote meat and the pickles
  2. Mix the egg yolk with the Worcestershire sauce and the extra virgin olive oil.
  3. Add the ground cayenne and mix again.
  4. Season the raw meat with the egg yolk sauce and the pickles until it has a creamy texture.
  5. Make two quenelles with the meat mixture and plate.

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