Your Basket
✕
Gift You now have a free gin!
SUBTOTAL:
£337.85 (incl. VAT)
Checkout
Continue
Close
Plan your delivery
✕

1 Choose your service

  • Standard Delivery
    Delivered up to 5 working days
  • Priority Delivery
    Choose a date, including Saturdays
  • Click & Collect
    Collect from Basco HQ
FREE Standard Delivery over £75

2 Choose your date

✕

Continue Shopping

Spanish
00:10:00
00:10:00
00:20:00
steak tartare, Galician Steak Tartare, Galician Steak spanish recipes Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0 https://staging.bascofinefoods.com/wp-content/uploads/2017/10/galician_steak_tartare-e1507491866570-1.jpg

Galician Steak Tartare

  • Serves 4 people
  • Complexity Easy
Prep
Prep time
10 mins
Prep
Cook time
10mins
Prep
Total time
20 mins
SHARE Facebook WhatsApp Copy

Ingredients

  • 400g of Galician sirloin or beef fillet, finely diced
  • 40g of banana shallots, finely chopped
  • 40g of cornichons, finely chopped
  • 40g of baby capers, finely chopped
  • 1 tbsp of tomato ketchup
  • 1 tsp of Dijon mustard
  • 5 drops of Tabasco
  • 10ml of Spanish brandy
  • 1 tsp of chives, finely chopped
  • 1 tsp of flat-leaf parsley, finely chopped
  • Salt and freshly cracked black pepper to taste
  • To serve:
  • 4 quail egg yolks
  • 4 slices of sourdough bread
  • Rocket leaves
  • Extra virgin olive oil

Introduction

Galician Steak Tartare is the modern version of steak tartare which you often see served with a raw egg yolk was first served in French restaurants in the early 20th century. What is now generally known as steak tartare was then called steack à l’Americain and was served without an egg yolk and with tartar sauce on the side, which is why the modern variant has the word tartare linked to it. Over time, the distinction between steack à l’Americaine and steak tartare has disappeared.

Method

  1. In a large bowl, combine all the ingredients for the steak tartare until the mix starts to bind together. Allow the mix to sit for 10 minutes for the flavours to blend together.
  2. To plate the steak tartare, spoon the mix into an individual round cutter mould on all four plates. Drizzle each portion with a little of the sauce left in the bowl. Top each tartare with a raw quail egg yolk and accompany with a slice of toasted sourdough bread and some dressed rocket leaves in extra virgin olive oil. Season with a touch of salt and serve immediately.

Shop Ingredients

Mascaro Brandy V.O.
Add to basket

Mascaro Brandy V.O.

£38.90
Añana Salt Flakes
Add to basket

Añana Salt Flakes

£4.25
SHARE Facebook WhatsApp Copy

Similar recipes

Presa Iberica Burger with Piquillo Peppers and Manchego Cheese
  • Time 20 mins
  • Serves 4 people
Presa Iberica Burger with Piquillo Peppers and Manchego Cheese
Barbecued Galician Sirloin Steak with Chimichurri Sauce
  • Time 21 mins
  • Serves 4 people
Barbecued Galician Sirloin Steak with Chimichurri Sauce
Presa Iberica with Mojo Rojo Sauce
  • Time 25 mins
  • Serves 2 people
Presa Iberica with Mojo Rojo Sauce
Drinks Recipes
Spanish Drink Recipes
Travel and Reviews
Our Favourite Places
Meet the Chef
About javier
How To Guides
Learn new skills
Videos
Spanish Video Recipes
Basco 10

Do you want 10% OFF your first order?

Sign up to receive your discount code to use straight away today!

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Copyright © Grey Pearl Limited • Privacy Policy • Terms & Conditions • Service Update
Tick Added to Basket
Product