The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
Ingredients
- 1 pound finely ground beef tenderloin
- 1 teaspoon brown mustard
- 0.5 teaspoons hot pepper sauce , e.g. Tabasco™
- 1 teaspoon Worcestershire sauce
- 1 teaspoon brandy
- 1 pinch salt , or to taste
- ground white pepper to taste
- 1 egg
Instructions
-
1
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Oatmeal Scotchie Pancakes
What's better than pancakes for breakfast? Oatmeal scotchie cookie-inspired pancakes! Try this recipe featuring oats and butterscotch chips. Top them with softened butter and serve immediately.
Baked Chicken Schnitzel
Chicken schnitzel is a breeze to make in the oven. Plus, this method uses less oil and has easier cleanup. The breaded chicken breasts are baked until golden and crispy on the outside, yet they're still tender and juicy on the inside. Serve schnitzels with lemon wedges and a German-style potato salad.
Sugar Pie IV
Sugar pie made with brown sugar, cream and pecans.