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Steak tartare

SteakTartare

Lunch today, May 9. 2016
One of the more luxury open sandwich on the danish lunch table
2 servings

  • 200 grams beef fillet, finely chopped
  • ½ red onion, finely chopped
  • 2 teaspoons horseradish, shredded
  • 2 teaspoons capers
  • 2 rye bread, with butter
  • 2 fresh egg yolk

1) Butter your rye bread, with a bit of butter.

2)
Divide the meat in 2 and from them in the shape of the bread, Make a gentle dent in the middle meat for the egg yolk.

3)
Separate yolks from the whites, place the yolk in the dent you made. Spinkle with horseradish, red onions and capers

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