Stirred Steak Tartare with Beetroot, Herbs and Croutons
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Gastrotools
Recipes from professionals
Steak tartare is a quick and delicious dish that brings thoughts of holidays in France. This is a "stirred" version where the meat is mixed with egg yolks, mustard and shallots among other things. Adding a touch of sourness and a bit of crunch to contrast with the soft and fatty is always a good idea. Here it comes in the form of quick-pickled beetroot and crushed croutons.
Servings
: 4
people
Ingredients
1
slice
light bread
olive oil
1
piece
beetroot
1
dl
vinegar
1
dl
sugar
0.5
dl
water
2
pieces
shallots
400
g
ground beef (for tartare)
2
tsp
dijon mustard
2
egg yolks
2
tbsp
olive oil
1
tbsp
shaved horseradish
fresh herbs for garnish, such as tarragon and watercress
toasted bread for serving
salt and pepper
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Instructions
Step 1/7
Tear the bread into small pieces and toss them with olive oil, salt and pepper.
Step 2/7
Spread the bread pieces on a baking sheet with baking paper, and toast them in the oven at 200 degrees fan/220 degrees conventional oven for about 10 minutes, until they are crispy and golden.
Step 3/7
Cool and then lightly crush them.
Step 4/7
Peel the beetroot, cut it into about 1 cm cubes, and cook them in vinegar, sugar and water for 1 minute. Cool in the liquid.
Step 5/7
Peel and finely chop the shallots, and mix them together with ground beef, mustard, egg yolks, olive oil, salt and pepper.
Step 6/7
Arrange the stirred steak tartare on plates, top with pickled beetroot cubes, horseradish, crushed croutons and herbs.
Step 7/7
Serve with toasted bread.
