Steak tartare


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.

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.

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

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