Steak Tartar Recipe by Olive Oils from Spain
Cooking Instructions 15 minutes 1 First, transfer the tenderloin from the freezer to the refrigerator a day beforehand, so that it is still a little frozen and easier to cut. Using a sharp knife, chop the meat into small cubes and put it into a bowl. 2 To prepare the dressing, in a bowl whisk together the soy sauce, Worcestershire sauce, mustard, egg yolk, Tabasco sauce and extra virgin olive oil from Spain, until it has emulsified. Then add the onion, the capers and a pinch of salt and pepper, and mix everything. 3 Add the meat to the sauce and mix everything until it is seasoned to your liking. Add pepper and Tabasco sauce until you get the right level of spiciness. 4 Place some slices of toast in a ring mold. The bread can be toasted in a toaster or enriched with a splash of Extra Virgin Olive Oil in the pan. You can garnish the dish with some capers or a splash of extra virgin olive oil from Spain. 1 First, transfer the tenderloin from the freezer to the refrigerator a day beforehand, so that it is still a little frozen and easier to cut. Using a sharp knife, chop the meat into small cubes and put it into a bowl. 1 First, transfer the tenderloin from the freezer to the refrigerator a day beforehand, so that it is still a little frozen and easier to cut. Using a sharp knife, chop the meat into small cubes and put it into a bowl. 2 To prepare the dressing, in a bowl whisk together the soy sauce, Worcestershire sauce, mustard, egg yolk, Tabasco sauce and extra virgin olive oil from Spain, until it has emulsified. Then add the onion, the capers and a pinch of salt and pepper, and mix everything. 2 To prepare the dressing, in a bowl whisk together the soy sauce, Worcestershire sauce, mustard, egg yolk, Tabasco sauce and extra virgin olive oil from Spain, until it has emulsified. Then add the onion, the capers and a pinch of salt and pepper, and mix everything. 3 Add the meat to the sauce and mix everything until it is seasoned to your liking. Add pepper and Tabasco sauce until you get the right level of spiciness. 3 Add the meat to the sauce and mix everything until it is seasoned to your liking. Add pepper and Tabasco sauce until you get the right level of spiciness. 4 Place some slices of toast in a ring mold. The bread can be toasted in a toaster or enriched with a splash of Extra Virgin Olive Oil in the pan. You can garnish the dish with some capers or a splash of extra virgin olive oil from Spain. 4 Place some slices of toast in a ring mold. The bread can be toasted in a toaster or enriched with a splash of Extra Virgin Olive Oil in the pan. You can garnish the dish with some capers or a splash of extra virgin olive oil from Spain. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mushroom pasta Broccoli Rice 🍚 Shrimp and avocado salad Salmon sarciado Michelle's Easy Chicken Pot Pie Mushroom pasta Broccoli Rice 🍚 Shrimp and avocado salad Salmon sarciado Michelle's Easy Chicken Pot Pie Chilla chaat Biscuit Cake Shredded chicken, paprika and avocado sandwich Bloody Mary and oysters Coconut peda Amla Kadhi Orakto Avocado cream with sweet potato chips Tikka boti roll Shrimp and avocado salad Meethi Dahi phulkian Chilla chaat Biscuit Cake Shredded chicken, paprika and avocado sandwich Bloody Mary and oysters Coconut peda Amla Kadhi Orakto Avocado cream with sweet potato chips Tikka boti roll Shrimp and avocado salad Meethi Dahi phulkian