STEAK TARTAR BISTRO STYLE
Beef is of the highest quality, and real cowboys know that. That’s why there are times when it doesn’t need to be overcooked…. just season it with fresh produce to give it a punch and enhance that intense flavor we love to enjoy so much.
- 500gr of picaña
- 30g Dijon mustard
- 10g pickled onion
- 5g anchovies
- 45g perrins sauce
- 45g egg yolk
- 15g sweet soy
- 8 drops of tabasco
- c/s salt and pepper
- Chop the capers, pickled onion and anchovies. On the other hand, mix the mustard, perrins, sweet soy and egg yolks.
- Chop the meat with a knife and season with salt and pepper.
- Finish with dots of egg yolk and serve with french fries.
Where does it come from? Hindquarters, the rear area of the hip.