Steak Tartar With Anchovies, An Irresistibly Delicious Mix - Quickezrecipes.com (2024)

Last Updated on March 8, 2024

Total: 10 min Diners: 4

It’s amazing how steak tartar has managed to proclaim itself a trendy snack for many more years than any other gastronomic hit. Since it became famous in the most distinguished dining rooms across Europe, this steak tartare that was probably born out of necessity and the impossibility of eating the meat cooked, the possibilities around it have been multiplying with a multitude of options that work wonders with this raw meat.

There are many places to eat a good steak tartar, but preparing it at home is not complicated and is always a guaranteed success. It is important to always have a good quality meat, tender, without tenderloins and with flavor that does not have to be by obligation sirloin although it is what we use in this recipe and, in theory, the canonical bet. In fact, I am inclined to mix sirloin meat with some part of the loin, a little matured, which will give it more flavor. But we could also use a slab of stifle or opt for the head or the tip of the sirloin, to leave the noblest part to grill.

Of course, we can get exquisite and prepare a wagyu steak tartar that will give us a more unctuous texture. And that’s talking about beef, because the possibilities open up when we talk about premium Iberian pork with which we can make a fantastic Iberian loin steak tartar in puff pastry or we could also dare with duck, as they have been doing since its opening in El Ingrediente (Madrid).

The meat must always be cut with a knife and be well chilled; doing so at the time will be key to prevent the meat from oxidizing. Then, no less important than the type of meat and the knife cut, we will have to take care of the seasoning to the millimeter: it has to be noticeable without masking the flavor of the meat, it is all a question of gastronomic funambulism. The point of spicy always to the taste of each one although I recognize that I like it to appear, with a control of superior pickles.

Crispy toasts can be an alternative to the side or directly make us a hot steak tartar sandwich, something delicious, but this time the proposal is to use a thin seed bread, put on it the steak tartar and finish it with an anchovy and some pearls of olive oil that burst in the mouth and finish off the whole. To make steak tartar you don’t have to know how to cook, you just need to have a little sensitivity.

Mustard, a little mayonnaise (in the end, the main emulsion is egg yolk and olive oil), sweet and sour gherkins, some capers, tabasco, salt, Worcestershire sauce and pepper. If we want, we can even add some chopped anchovies and some parsley. The magic is to get a creamy sauce, not a weird liquid coming out of the tartar.

How to make a steak tartar with anchovies

Ingredients

. Beef tenderloin, 250 g Egg yolk, 1 pc Extra virgin olive oil, 20 g Mild olive oil, 20 g Dijon mustard, 1/2 tsp Worcestershire sauce, 6 drops Chopped capers, 10 g Chopped sweet and sour gherkins, 10 g Chopped shallot, 10 g Chopped chives, 1/2 teaspoon Horseradish mayonnaise, 1/2 teaspoon Tabasco, to taste Salt, c/s Ground black pepper, c/s Pipe thin bread toast, 4 pc Anchovies, 4 pc Olive oil pearls

Step 1

Peel the shallot and chop finely. Also chop the capers and parsley. Chop the sweet and sour gherkins and place them on absorbent kitchen paper to remove excess water.

Step 2

Chop the meat finely with a knife and give it a few taps with the knife so that it is slightly flattened.

Step 3

Mix the egg yolk with the olive oil, add all the seasonings and mix well. Finally, add the meat and mix well. Add salt, black pepper and spice at the end, so that it is to the desired taste.

Step 4

Serve the tartar on top of the fine toasted seeded bread, top with an anchovy loin, or chopped anchovy to make the bites more uniform, and pearls of extra virgin olive oil. If we want to finish with a little chives on top.

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