Steak Tartare: beef tenderloin, cut by hand by our master butchers. Practically fat-free. Let me share the recipe we make at Abrasador, so you can make it at home; it's delicious. How to prepare steak tartare: Chop the capers, anchovies, pickles, and onion into very small pieces. Mix these ingredients with mustard, Worcestershire sauce, and sriracha (according to how spicy you like it) in a bowl. Add the meat and mix everything well until you achieve a homogeneous mixture. If you want to give it a super professional touch, it's important to chill it for 3 minutes in the freezer, or you can place the bowl over a larger container with ice and water to cool it while you work with the mixture. Plate using a round mold and finish the plating with sriracha mayonnaise and toast (the mayonnaise contains egg and the bread contains gluten). Nutritional information: 127 kcal / 100 g. 4% fat, 21% crude protein. Ingredients: Beef tenderloin, Frozen state.
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