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Nicoise beef by chef Andrea Aprea: a easy Italian recipe for a fresh beef steak tartare with eggs and vegetables
For the beef tartare
For the anchovy emulsion
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine Italian
Finely knife chop the meat, put into a container and add oil, chives, the chopped scallion, salt and pepper.
Boil the eggs for 2,5 min and then remove shell.
Green beans and snow peas
Blanch in boiling waters and then cool in iced water.
Cut the onions into wedges and then boil in red wine and water.
Place the beef tartar on the plate with a square pasta cutter.
Then arrange the vegetables on top and, lastly, pour over the sauce.