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1. Lavez et essorez le persil. Mettez-le dans la cuve munie du couteau métal.
Donnez quelques pulsions.
2. Pelez les échalotes et les oignons. Coupez-les en 4. Ajoutez-les dans la cuve.
Donnez 5 pulsions.
3. Coupez la viande en morceaux. Ciselez la ciboulette. Ajoutez la viande dans la
cuve ainsi que la ciboulette et les câpres. Donnez quelques pulsions. La viande
doit être hachée et non réduite en purée.
4. Servez aussitôt.
Astuces du chef : délicieux accompagné de salade et de frites maison.
Vous pouvez le servir avec les sauces Worcestershire, ketchup et Tabasco
®
.
Steak tartare
NOMBRE DE PERSONNES
2 4-6 6-8 8 et +
ROBOT
3200 3200 4200
5200/Patissier
PRÉPARATION
20 min 20 min 25 min 25 min
Rumsteak ou contre-filet
500 g 700 g 1 kg 1,4 kg
Echalotes
1234
Oignons rouges
2244
Câpres
3 c.s. 4 c.s. 6 c.s. 8 c.s.
Bottes de ciboulette
111 ½2
Bouquets de persil plat
111 ½2
Sel, poivre
97


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