Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass and his 17th Cooking Secret: Steak Tartare February 19, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 10:34 am
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One of my favorites Clay Douglass Cooking Secrets, Steak Tartare, is next.

Clay Douglass Cooking Secrets -Steak Tartare

Clay Douglass Cooking Secrets -Steak Tartare

Ingredients: 2 lbs sirloin, 1 egg yolk, 2 tablespoon mustard, 2 tablespoons fined chopped onion, 1 tablespoon drained capers, a few drops of Tabasco sauce,1 tablespoon Worcestershire sauce, 2 tablespoon olive oil, 2 tablespoon minced parley, salt and pepper.

History: A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes, who ate raw meat as they rode their horses because they did not have time to stop and cook.

More Steak Tartare here

Instructions:Trim and grind the meat twice. Chop finely the onions and egg yolk.
In a bowl, mix the onion, egg yolk, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper. Add olive oil and mix for a few seconds. Finally add meat and parsley and add salt to your liking.

Serve immediately and consume within 2 hours.

Total Time: 40 minutes.

You will like if: you are not afraid of raw meat.

Clay Douglass ยด Score: 3/5