From our Popular Recipe results for Tartare
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Keto Steak Tartare
Ingredients
Servings 4 servings
For the beef tartare
- 2 sirloin steaks (around 7 ounces / 200g each)
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
- 1/2 tbsp dijon mustard
- 3.5 ounces chives finely chopped (10g)
For the pickled shallots
- 3.5 ounces shallots – 2 or 3 (100g)
- 5 ounces red wine vinegar (150ml)
- salt and pepper
- 1 tbsp sugar substitute
To Serve
- 2 ounces capers (50g)
- 8-10 cornichons
- 4 egg yolks
Method
- Finely slice the shallots and place into a small saucepan with the red wine vinegar, a pinch of salt and pepper and the sugar
- Bring to the boil and then let simmer
- Keep cooking until all of the liquid has evaporated
- Take off the heat and let cool
- Slice the steak in to strips, discarding any fat or sinew
- Slice each strip, again, as thin as you can, and then dice these strips
- Repeat with the other steak
- Put the steak pieces into a bowl and add the Worcester sauce, red wine vinegar, mustard, chives and a good couple of pinches of salt and pepper
- Mix well
- Roughly chop the capers
- Use a chefs ring, or cookie cutter to place the steak tartare on to the plates
- Don’t compact the steak down
- Using a teaspoon, make a small dip in the middle of the meat and carefully place in an egg yolk
- Remove the ring and place the capers, onions and cornichons around the steak
- Serve immediately