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recipes

Steak Tartare and Straw Potatoes

Supremely luxurious and a great favourite in Europe’s finest hotels, there is no better place to eat Steak Tatare than in your own home.

Steak Tartare and Straw Potatoes

Preparation Time: 10 mins

Cooking Time: 0 mins

Serves: 6

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Supremely luxurious and a great favourite in Europe's finest hotels, there is no better place to eat Steak Tatare than in your own home.
Buy the best beef you can afford, either from the farm-gate, by mail-order or from a good butcher, and with the Dualit Food Processor you can prepare this easily and be sure that it is absolutely fresh.

The French often serve Steak Tartare with Straw Potatoes .

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For the steak tatare

900g best rump, sirloin or fillet steak

For the accompaniments

  • the yolks of 6 of the freshest and best quality eggs you can find
  • 3 shallots, finely chopped using the Small Dualit Bowl fitted with its Chopping Blade
  • 3tsp capers, rinsed and dried
  • 12 French-bottled gherkins - they are less sour than most
  • small bunch parsley, chopped
  • tomato ketchup
  • Dijon mustard
  • Worcestershire sauce
  • Tabasco sauce
  • salt and black pepper
  • flat leaf parsley sprigs for garnish

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Trim the beef of all fat and gristle. You should only have the silky red part. Cut into chunks. Place in the Large or Inner Bowl Dualit Bowl fitted with its Chopping Blade, and pulse until finely minced.

Divide the meat equally into six portions, press gently together with cool hands and use a plain round cookie cutter to get an even shape for the steaks.

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To serve:

  1. Place the steaks on six large dinner plates.
  2. Make a depression in the centre of each one and nestle an egg yolk in it. Garnish with a frond of parsley. Alternatively, serve the yolks in their half shells on the side.
  3. Place the shallots, capers, gherkins, parsley and ketchup in little dishes, and set in the centre of the table, together with the tracklements in their bottles and encourage your friends to mix and season their own Steak Tartare.