Half-Cooked Tartare - ★Cooking Recipes★

This tartare recipe is cooked quickly in a skillet, giving it a nice crust on the bottom.
Directions for: Half-Cooked Tartare

Ingredients

500 g beef tenderloin or sirloin

2 garlic cloves, finely chopped

tsp paprika

1 Tbsp fresh parsley, finely chopped

1 tsp salt

1 tsp fresh cracked pepper

cup olive oil, for frying

12 rosemary stems, trimmed

Directions

1. Place beef on a cutting board. Finely chop with a very sharp knife. (Alternatively, you can pass it through a grinder three times.) In a mixing bowl, combine beef with garlic, paprika, parsley, salt and pepper.

2. Using your hands, grab small sections of meat and roll them into golf-ball sized balls. Take your rosemary stems and plant one into the top of each ball.

3. In a skillet, heat olive oil until very hot. Youre going to cook the tartare on the bottom only so it forms a nice crust. Gently drop each ball into the pan, cook until the base becomes golden brown, about 2 to 3 minutes. Remove the balls from the pan and set them on paper towel to absorb excess oil.

See more: Appetizer, Beef