TARTAR ENGLISH RECIPES

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ORIGINAL STEAK TARTARE RECIPE | ALLRECIPES



Original Steak Tartare Recipe | Allrecipes image

The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.

Provided by ITSIE

Categories     Meat and Poultry    Beef    Steaks

Total Time 40 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 8

1 pound finely ground beef tenderloin
1 teaspoon brown mustard
½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1 egg

Steps:

  • In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Nutrition Facts : Calories 230.6 calories, CarbohydrateContent 0.4 g, CholesterolContent 84.7 mg, FatContent 18.2 g, FiberContent 0.1 g, ProteinContent 14.5 g, SaturatedFatContent 7.3 g, SodiumContent 72.9 mg, SugarContent 0.2 g

THE BEST TARTAR SAUCE | THE ENGLISH KITCHEN



The Best Tartar Sauce | The English Kitchen image

Once you taste this you'll never eat tartar sauce from a squeeze bottle or jar again. This is the best.

Provided by Marie Rayner

Number Of Ingredients 8

1 stalk of celery, chopped fine
2 TBS finely chopped cornichons
1 TBS prepared horseradish
2 TBS coarsely chopped flat leaf parsley
1/2 tsp dry mustard powder
6 TBS good quality mayonnaise
1 tsp lemon juice
sea salt and freshly ground black pepper to taste

Steps:

  • Combine all the ingredients in a small bowl, mixing well together. Serve with fish. If not using right away, cover and chill in the refrigerator. I always like to make this a few hours ahead of time in order for the flavours to really meld well together.

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