Tartare meat with sauce béarnaise

Tartare meat with sauce béarnaise

Easy tartare — deceptive, and it is better than any words prove recipes that taste of chopped meat to emphasize the special sauce. Today, we not only learn how to cook beef tartar, but also prepare him bearnaise sauce with a prescription Mario Carbone and Rich Torris.

Tartare meat with sauce béarnaise

Ingredients:

Ribeye steak 2.5 cm thick 350 g.
Potato chips for supplying 10 units
Olive oil 1 tbsp
Shredded chives 0.25 cup
0.25 cup chopped parsley
Chopped tarragon 2 hours. L.
Unsalted butter, melted and slightly warm 4 tablespoons
Egg yolks 2 pcs
Shallots, chopped 2 pcs
Wine vinegar 0.25 cup
Salt and freshly ground pepper to taste

preparation

Preheat the grill or pan-brought to the desired temperature a classic grill. Season the steak with salt and pepper and fry for about 1-1.5 minutes on each side, so that it was covered with a ruddy crust on the outside, but the inside was raw. Give the meat to cool and put into the refrigerator for an hour to cool down a steak.

In a small saucepan, mix the vinegar and half the chopped shallots. Cook over high heat until the volume of the vinegar is reduced to 1 tablespoon, about 3 minutes. Transfer the onion with liquid in a small bowl of stainless steel.

In a small saucepan to a height of 1.3 cm. To pour water, bring to a boil. Leave the water to boil on low heat. Add vinegar to the onions and egg yolks. A bowl place over a saucepan of boiling water. The mixture beating until it thickens, about 1 minute. If the egg will stick to the sides of the dishes, remove the bowl from the pan.

Remove the bowl from the pan and slowly add to a mixture of melted butter. Add the chopped tarragon and season with salt and pepper.

From meat to cut the fat and cut it into small pieces, or scroll through a meat grinder. Add the parsley, green onions, olive oil and the remaining shallots. Lightly season with salt and pepper.

In the center of each plate to put tartar. Over a saucepan of boiling water to warm béarnaise sauce, stirring constantly. On top put a spoonful of steak sauce, next to a few chips and serve.

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