Sometimes you really don’t want to turn on the stove, but you really want meat. Tartar is a dish for such occasions. I know how much you love the elusive combination of rich yet subtle flavors. This tartare is just that – tender, filling, and very hearty. Only if you decide to experiment with the ingredients, be sure to leave out the egg mixture – it’s what gives the meat its creamy tenderness. And always choose the freshest meat for tartare from a trusted place.
Prep time: 15 minutes
Cooking time: 5 minutes
Number of servings: 4
Difficulty of preparation: easy
Type of food: snack
utensil: kitchen knife
Cuisine: Italian
INGREDIENTS
2 tbsp mustard
4 yolks
100 ml of olive oil
400g veal loin (remove veins)
½ small blue onion (peel and finely chop)
3 to 4 gherkins (cut finely)
5 capers (chop finely)
¼ bunch of parsley (finely chop)
2 tbsp. soy sauce
1.5 tbsp. Worcester sauce
10-12 drops Tabasco sauce
salt to taste
black ground pepper
brown bread
COOKING INSTRUCTIONS
STEP 1.
Preheat the oven to 180˚C. Whisk the egg yolks with a whisk and mustard. Stir in the olive oil until smooth.
STEP 2.
Finely chop the veal. Mix meat, sauces, gherkins, onions, capers, parsley, salt and pepper. Add to egg mixture. Mix thoroughly. Stir thoroughly and mix to a smooth and thick consistency.
STEP 3.
Slice the bread. Bake it in the oven for 3-5 minutes. Put ready tartar on bruschetta just before serving.
My tips and tricks:
Before you start making the tartare, lightly freeze the meat, then it will be much easier to cut into small pieces.