Veal Tartare: Chef’s Recipe

Ingredients:

• 500 grams of finely chopped veal tenderloin
• 1 finely chopped shallot
• 2 tablespoons of chopped capers
• 2 tablespoons of chopped parsley
• 1 tablespoon of Dijon mustard
• 1 tablespoon of Worcestershire sauce
• 1 egg yolk
• Salt and freshly ground black pepper

Instructions:

1. In a bowl, mix the chopped veal, shallot, capers, and parsley together.
2. In a separate bowl, mix the Dijon mustard, Worcestershire sauce, and egg yolk together.
3. Pour the mustard and Worcestershire sauce mixture over the chopped veal mixture.
4. Add salt and freshly ground black pepper to taste.
5. Mix everything together until well combined.
6. Cover the bowl and refrigerate the tartare for at least 30 minutes.
7. When ready to serve, divide the tartare into individual portions.
8. Serve with toasted bread, crackers, or chips.

Verdict:

Veal tartare is a classic dish that requires some skill but is worth the effort. The combination of flavors and textures is outstanding, and the dish makes for a great appetizer or light lunch.

Serving Suggestions:

Serve the veal tartare on a plate with the toasted bread, crackers, or chips on the side. Garnish with a sprig of fresh parsley or a sprinkle of chopped scallions. Enjoy!