Served with air fryed brussel sprouts with garlic and parmesan, and super soft baked potatoes. It was delicious!
this post was submitted on 12 Nov 2023
140 points (86.5% liked)
FoodPorn
15952 readers
124 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Is there a recipe for the tartare?
Yes, I'm trying different things everytime but the one I converged to is:
For 2 person,
Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded "nest" for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it's not working well. The best is to ask your butcher.
The original recipe calls for more shallot and some pickles. But i find it's too much "crunchy" vegetable and the additional taste distract from the meat taste.
What is the cut in French?
"haut de ronde" is the best I found so far. Usually "filet mignon" is recommended, but my butcher recommended me to try this one and I find it a little bit better than filet mignon. Because it's a bit more fat
I believe that's "top round" in English.
We do ours with sirloin - filet mignon would be amazing.
Did it with rump once when we were craving it.