Paris Steak Tartare

I am still working on my book, but I have to eat lunch. This sandwich is not raw, nor it is fried too much. No one knows the origin of this sandwich, but it has been popular in Denmark as well as other European countries since the twenties. Chopped raw meat seared just a few seconds and still raw inside on a piece of white bread that has been fried in lots of butter and garnished with capers, diced red beets, raw diced onions, and horseradish. An egg yolk is an important part of this sandwich, but if you want, a pasteurized egg yolk can be used.     





















Paris Steak Tartare


Serves 4

4 slices of white bread

1½ lb. (700 g) lean ground beef

1 tbsp. finely chopped onion

2 tbsp. capers

salt and freshly ground pepper

1-2 oz.( 30-60 g) butter


4 egg yolks*

4 onion rings

1 onion, finely chopped

4 tbsp. finely grated fresh horseradish

4 tbsp. finely chopped red beets

a bunch of watercress

To make tartare, combine meat with the finely chopped onions, capers, salt, and pepper. Toast bread on one side. Spread meat on toasted side of the bread. Melt butter in a large frying pan over high heat. Place bread with the meat side down first,quickly browning meat,1 minutes. The meat should be rare. Turn  bread over when meat side is done and fry 1 minute. Turn off  heat and let sandwich rest for a few minutes so that bread can absorb butter.

To assemble, place an onion ring in the center of each sandwich,meat side up, and place an egg yolk in the onion ring, or place an egg yolk in half of an egg shell. Place horseradish, finely chopped onions, and watercress decoratively around egg yolk. Serve I with salt and coarsely ground pepper straight from the mill.

*Half egg shells can be sterilized with hot water before serving

egg yolks raw. Pasteurized egg yolks can also be used.

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