Tartare steak
Second courses
Aged
2 people
Scilla Gabel, Jolena Baldini
15 minutes
Ingredients:
250 beef fillet
2 egg yolks
A pinch of salt
Parsley
Basil
Some capers
Grated Parmesan cheese
2 tablespoons olive oil
Marjoram
Pepper
Garlic
Lemon juice
Aged Grappa
2 egg yolks
A pinch of salt
Parsley
Basil
Some capers
Grated Parmesan cheese
2 tablespoons olive oil
Marjoram
Pepper
Garlic
Lemon juice
Aged Grappa
Preparation:
Finely grind the fillet, mix two egg yolks, a pinch of salt, finely chopped parsley, basil and some capers, a pinch of grated Parmesan cheese, two tablespoons of olive oil, marjoram, pepper and garlic to taste (garlic crushed in a mortar).
Mix well and divide the mixture into two pieces, shape them as a steak and serve on two ceramic and oven-proof plates.
Drizzle with lemon juice and let it stand in fridge.
Just before serving, pour the Grappa on the meat and burn.
The Tartare steak will be ready a few moments later.
Mix well and divide the mixture into two pieces, shape them as a steak and serve on two ceramic and oven-proof plates.
Drizzle with lemon juice and let it stand in fridge.
Just before serving, pour the Grappa on the meat and burn.
The Tartare steak will be ready a few moments later.
