Steak Tartare with Cognac

Serve it immediately, as it should not wait in the refrigerator for more than two hours. An excellent idea for a starter of a festive meal.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 900 g Meat, beef, fillet - lung roast

  • 2 piece Egg, egg yolk, fresh

  • 2 teaspoons Mustard

  • 1 piece Onion, raw

  • 150 g Carp, soaked

  • 1 teaspoon Worcestershire sauce

  • 30 ml Alcohol, Whisky

  • 2 spoons Oil, olive

  • 2 teaspoons Parsley, fresh

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 piece Onion, young

  • 150 g Cucumbers, sour

Steps

  1. Wash the meat, dry it thoroughly, and remove any skin. Cut it into pieces, then grind it finely twice. Drain the capers and chop them finely. Drain the gherkins and cut them into small cubes. Wash and chop the spring onion. Peel, wash, and finely chop the onion.

  2. In a large bowl, mix the egg yolk, onion, gherkins, capers, mustard, Worcestershire sauce, cognac, salt, and pepper. While mixing, add the oil and continue to mix for a few more seconds.

  3. Add the meat and parsley. Taste and adjust the seasoning with salt and pepper if needed. Mix for a few more seconds.

  4. Shape the steak tartare into a ball, place it on a serving plate, and press it down. Serve with butter and toasted bread or fries.

Nutrition Information (Per 100g)

  • Calories: 143.05 kcal
  • Fat: 7.21 g
    • Saturated Fat: 1.82 g
  • Carbohydrates: 1.35 g
    • Sugars: 0.32 g
  • Protein: 16.4 g
  • Fiber: 0.4 g