Christmas Menu: Beef tartare with extra virgin olive oil
Christmas menu: beef tartare recipe with extra virgin olive oil - Reserva Familiar Castillo de Canena Picual.
Ingredients
- 600 g beef sirloin steak
- 1 tablespoon chive dessert freshly chopped
- 1 tablespoon chopped parsley
- 1 level scoop sweet gherkins bites
- Chopped hard-boiled egg
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard coffee
- 1 tablespoon Colman's Mustard Coffee powdered
- Pepper
- Salt
- Extra virgin olive oil - Castillo de Canena Picual Family Reserve
- Tabasco
- Perrin's Sauce
Instructions
- First, moisten a large knife with which we will chop the sirloin meat by hand, until the whole piece is finely and homogeneously chopped.
- Next, in a bowl, add the following ingredients in this order: salt, pepper, a few drops of Tabasco, a few more drops of Perrin's sauce, the three mustards and two spoonfuls of extra virgin olive oil Castillo de Canena Reserva Familiar Picual.
- Add the mince, the sweet gherkins, the hard-boiled egg, the parsley and the onion. Carefully put all this together in the bowl and, without waiting, add the minced meat.
- Then stir the whole mixture vigorously, making sure that the sauce is perfectly combined with the meat, so that it is juicy.
- Toast thin slices of baguette or white bread (which we will cut into small squares).
- We will assemble the canapés with the tartar. We can accompany with good white wine Godello type very cold.
- Finish, if desired, topping with a little French grain mustard.