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Steak TartareI’ve been making steak tartare for about six months now and my favorite recipe is below. A grinder makes it easy and pretty but it can also be sliced thinly with a sharp knife. The most recent serving (pictured) was for a holiday event and so delivered on toast points. But it’s hard to savor the beef and especially the egg that way so consider arranging the toast points to the side or even omitting them. The tartare and egg can then be mixed to taste and spread if desired.
Remove beef from refrigeration, leave covered. |