This article is from the source 'guardian' and was first published or seen on . It last changed over 40 days ago and won't be checked again for changes.
You can find the current article at its original source at http://www.theguardian.com/lifeandstyle/2014/dec/16/beef-tartare-recipe-nigel-slater
The article has changed 2 times. There is an RSS feed of changes available.
Previous version
1
Next version
| Version 0 | Version 1 |
|---|---|
| Nigel Slater’s warm beef tartare recipe | |
| (35 minutes later) | |
| The recipe | The recipe |
| Put 300g of good steak mince into a capacious mixing bowl, stir in three tablespoons of capers, two teaspoons, lightly heaped, of Dijon mustard, a shake of Tabasco and a generous seasoning of ground black pepper. Finely chop four anchovy fillets and mix them into the beef. Peel two medium-sized shallots, finely chop them then stir them in. Shape the seasoned minced beef into two large, round patties, 9-10cm in diameter, then press two shallow hollows into one side of each – large enough to hold an egg yolk. | Put 300g of good steak mince into a capacious mixing bowl, stir in three tablespoons of capers, two teaspoons, lightly heaped, of Dijon mustard, a shake of Tabasco and a generous seasoning of ground black pepper. Finely chop four anchovy fillets and mix them into the beef. Peel two medium-sized shallots, finely chop them then stir them in. Shape the seasoned minced beef into two large, round patties, 9-10cm in diameter, then press two shallow hollows into one side of each – large enough to hold an egg yolk. |
| Warm a little oil in a nonstick pan, lower in the patties, and let them fry for four or five minutes until nicely browned, then turn and cook the other side. | Warm a little oil in a nonstick pan, lower in the patties, and let them fry for four or five minutes until nicely browned, then turn and cook the other side. |
| Lift the patties out with a fish slice, drain them briefly on kitchen paper, then put them, hollow side up, on to warm plates. Shake a little Worcestershire sauce over the surface of each patty. Crack a couple of eggs, draining off the whites, then carefully drop a yolk into each hollow. Serves 2. | Lift the patties out with a fish slice, drain them briefly on kitchen paper, then put them, hollow side up, on to warm plates. Shake a little Worcestershire sauce over the surface of each patty. Crack a couple of eggs, draining off the whites, then carefully drop a yolk into each hollow. Serves 2. |
| The trick | The trick |
| If you can’t find a good, lean mince for this, then it’s worth buying a piece of steak and mincing it yourself. Don’t be tempted to add the Worcestershire sauce to the mince before cooking – it tends to make the surface blacken as they fry. Before adding any salt to the mixture, break off and cook a tiny morsel first to taste it. Do this after adding the anchovies and before adding any salt. | If you can’t find a good, lean mince for this, then it’s worth buying a piece of steak and mincing it yourself. Don’t be tempted to add the Worcestershire sauce to the mince before cooking – it tends to make the surface blacken as they fry. Before adding any salt to the mixture, break off and cook a tiny morsel first to taste it. Do this after adding the anchovies and before adding any salt. |
| The twist | The twist |
| Works with minced pork, too. I would be tempted to add a little grated parmesan and swap the anchovies for a little finely chopped thyme. Grated lemon zest would be good, too. | Works with minced pork, too. I would be tempted to add a little grated parmesan and swap the anchovies for a little finely chopped thyme. Grated lemon zest would be good, too. |
| Email Nigel at nigel.slater@observer.co.uk. Follow Nigel on Twitter @NigelSlater | Email Nigel at nigel.slater@observer.co.uk. Follow Nigel on Twitter @NigelSlater |
Previous version
1
Next version