Filter
Reset
Sort ByRelevance
PHAMBABE
Steak tartare with toast
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the bavette into 2 or 3 pieces if necessary and put them in the freezer for 1 hour. Then grab 1 piece and cut it with a large knife into a tartar (first in strips, then in pieces, then even finer). Then take the next piece out of the freezer and repeat the action.
-
Cut the onion into tiny cubes. Separate the yolks from the proteins. Mix the yolks with the mayonnaise, onion, tabasco, worcestersauce, capers, mustard and parsley.
-
Cut the crusts of the sandwiches and toast the bread. Serve the tartare with toast and butter.
Blogs that might be interesting
-
30 minAppetizerbutter, onion, white asparagus, vegetable stock, chicken bouillon, cooking cream, fresh chervil, nutmeg,soup of white asparagus and chervil
-
20 minAppetizerolive oil, celery, garlic, herbal stock, multigrain petit, fresh walnut pesto, mature cheese, fresh thyme leaves,celery-cheese soup with walnut crostini
-
85 minAppetizerraw beetroot, yellow beet, Chioggia beet, peeled pistachio nuts, lemon, garlic, fresh flat parsley, mild olive oil, apple cider vinegar, misticanza salad, sea salt crystals,beet carpaccio with pistachio pesto
-
10 minAppetizerSoup it! cream, bunch onions, crayfish, fresh cream cheese with chives, white vermouth,cream soup with crayfish
Nutrition
425Calories
Fat48% DV31g
Protein40% DV20g
Carbs5% DV16g
Loved it