Steak tartar

Steak tartar is again one of the Czech classic and I think that I already scared some of Canadians just with description of preparation Usually the first question after my explanation sounds like: “… but you do not eat THIS raw, don’t you…???!!!” My coldblooded answer is always: “…of course we do, otherwise it wouldn’t be the real TARTAR…”

On the other hand – once you go over the first shy and prejudice and try, you will realize how great it taste! Specially from Canadian AAA beef it is an absolute MUST try because Canadian beef has different texture and of course great taste – compare to the European beef. From my point of view it is impact of different species of cattle and of course different process and time of ageing. But this is a topic for an extra lecture and lets go back to the recipe:

Ingredients:

250g fresh double grounded extra lean beef (tenderloin)
1 tbsp mustard
1 tbsp ketchup
1/2 small onion (fine chopped)
1 tsp soya sauce
1 tsp Worcester sauce
1/2 tsp pepper
1/2 tsp salt
1/2 tsp ground caraway seeds
1/2 tsp paprika
1 egg yolk
drop of Tabasco or pinch of chilli
2 slices of bread
3 tbsp vegetable oil
1 clove garlic

Directions:

1. Firs prepare toast: fry bread in the frying pan on some vegetable oil from both sides until nice golden-brown.

2. Each piece of toast smear with garlic from both sides.

3. On the plate prepare beef in the middle and egg yolk on the top of it, decor spices and onion on the side as shown on the picture. Serve.

4. Everyone mix then all ingredients and spread on the toasts.