Beef tartare on toasted brown bread with mustard cream

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 400 g Rump steak (without fat and tendons)
  • 7-10 Tbsp Salt
  • 1/2 TEASPOON Sugar
  • 1/2 TEASPOON Sweet peppers
  • 6 Stem(s) Parsley
  • 3 Anchovy fillets
  • 2 TABLESPOONS small capers
  • 4 Cornichons
  • 2 Shallots
  • 1/2 TEASPOON Ketchup
  • 2 Egg yolk (size M)
  • 1/2 TEASPOON + 1 tablespoon Dijon mustard
  • 7-10 Tbsp coarse pepper
  • 30 g Butter
  • 4 discs Grey bread (approx. 50 g each)
  • 150 g Fresh cream
  • 7-10 Tbsp Lemon juice

Directions

  1. 1

    Cut the meat into small cubes. Mix 1/4 tsp. salt, sugar, paprika and meat, cover and chill. Wash parsley, shake dry and pluck the leaves from 4 stems.

  2. 2

    Finely chop parsley leaves, anchovy fillets, capers and gherkins. Peel and finely dice the shallots. Blanch the diced shallots in boiling salted water for about 1 minute, then pour into a sieve.

  3. 3

    Chop the meat finely and mix with the anchovy mix. Mix meat, ketchup, egg yolks, 1/2 tsp. mustard and anchovy mix and season with salt and pepper. Cover the tartar and chill. Butter slices of bread and fry until golden brown and crispy in a pan.

  4. 4

    Cut the bread in half and let it cool down a little. Mix 1 tbsp. mustard and crème fraîche and season with salt, pepper and lemon juice. Spread tartar on the bread halves, sprinkle with coarse pepper and garnish with parsley.

  5. 5

    Add mustard cream.

Nutrition Facts

KCAL
460 kcal
CARBS
30 g
FATS
25 g
PROTEINS
30 g

Categories & Tags

Snacks/Party