96
1. Wash the parsley and pat it dry with kitchen paper. Put it in the main bowl with
the metal blade and pulse a few times.
2. Peel and quarter the onions and shallots. Add them to the main bowl and pulse
5 times.
3. Cut the meat into pieces and snip the chives. Add the meat to the main bowl,
along with the capers and chives. Pulse a few times. The meat should be minced,
not hashed.
4. Serve immediately.
Chef’s tips: delicious served with a green salad and homemade french fries. You
can also serve it with Worcestershire sauce, tomato ketchup and Tabasco
®
.
Steak tartare
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
40 min 40 min 45 min 50 min
Rump steak or sirloin steak
500g 700g 1kg 1.4kg
Shallots
1234
Red onions
2244
Capers
3 tbsp 4 tbsp 6 tbsp 8 tbsp
Bunches of chives
111 ½2
Bunches of flat-leaved parsley
111 ½2
Salt & pepper
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