This dish is prepared exclusively with raw meat and raw eggs. But do not be afraid of this. The main thing is that the meat and eggs are very fresh and purchased in a trusted place.
It is necessary
- - 0.8 kg of beef tenderloin;
- - 4 eggs;
- - 2 red onions (medium);
- - 1 lemon;
- - 10 fillets of anchovies;
- - 1-2 bunches of parsley;
- - 3 tsp capers;
- - 4 pickled cucumbers (medium);
- - 5 tbsp. l. mustard;
- - Tabasco sauce;
- - Worcester sauce;
- - olive oil;
- - salt;
- - freshly ground black pepper.
Instructions
Step 1
Dry the washed beef tenderloin and remove all films from it - the surface should become perfectly clean. Chop the prepared meat with a knife or cleaver.
Step 2
Peel the onion, remove the stems from the parsley. Then chop the onion, cucumbers and capers into small cubes, chop the parsley and anchovies not very finely (do not mix the products!). Rinse the lemons and cut them to make 8 slices.
Step 3
Divide the chopped beef into 4 parts and form each into a round "cutlet" 8-10 cm in diameter. Make a depression in the center of each piece and put the patties in the middle of a large plate (there should be 4 plates).
Step 4
Wash the eggs thoroughly with soap or quickly scald them with boiling water. Then break each egg very carefully and separate the yolks (whites are not needed). Carefully put 1 yolk in the groove in the "cutlet".
Step 5
Place onion, cucumber, lemon, capers, anchovies and parsley around each tartare in sectors. In the center of the table, place a salt shaker, a pepper mill (black), a bowl of mustard, bottles of Tabasco sauce, olive oil and Worcester sauce.
