Tartar parisien

Last Updated on October 9, 2024

French steak tartare, of course, has many variations and variations. This recipe is from the show VIP Prostřeno by Mr. David Suchařípa for steak tartare mixed with beef, créme fraîche, chopped shallots, chopped raw mushrooms and other ingredients.

Ingredients:

500 g of real or fake beef tenderloin 100 g créme fraîche (mayonnaise is used in the original) 70 g chopped shallots 50 g chopped raw mushrooms 50 g pickled cucumbers 40 g /td> yolks 20 g of chopped capers 20 cl Worcestershire sauce ground black pepper (garlic) salt Serving Toppings

Procedure:

Grind the washed, dried meat twice in a meat grinder (you can also scrape it with a knife, but that takes a lot of work!)

Chop the cucumbers, mushrooms, shallots and capers finely, mix the mixture with the meat, egg yolks, Worcestershire sauce and créme fraîche

Finally, season the tartare parisien with pepper and salt and leave it in the fridge for at least 1 hour

Serve the prepared French tartare in the same way as the Czech one, with toast rubbed with garlic.

Recommendation:

Note:

Note:

Créme fraiche (French) read: creme frache – Fresh cream. Made from thick cream to which a culture has been added. The result is a very thick creamy product with a sharp taste. It contains 25-35 % fat. Créme fraiche can be substituted for mayonnaise in this recipe.