Steak Tartare Mediterranean
Steak tartare is often associated with Parisian bistros, but it’s really a cinch. Just ask the butcher for prime and you’re halfway there. Why? Because other than a sharp knife or grinder you don’t need much else. The best food is simple – and tartare couldn’t be more.
Ingredients
- 600 g beef tenderloin subs top round or hanger steak
- 4 tomato fresh
- 100 g Parmesan cheese
- 2 cloves garlic
- 20 olives pitted
- 50 g parsley or your choice of fresh herbs
- 2 tbsp olive oil
- salt
- black pepper
Instructions
- Slice the tomatoes.
- Crush and slice the garlic.
- Place on a baking tray and sprinkle with olive oil.
- Oven roast at 100 degrees for 4 hours.
- Grind the beef, chop the olives and grate the parmesan.
- Chop the fresh herbs.
- Divide beef into 4 round shapes.
- Add olives, roasted tomatoes and fresh herbs.
- Serve with parmesan and olive oil.
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