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October 10 2017

Angus Steak tartar

Angus Steak tartar

Restaurant Carnal

(Para 1 porciones)

Ingredients

  • 400 g fillet
  • ½ purple onion
  • 1 tsp. capers
  • ½ tsp. Mustard Dijon
  • 2 pickles
  • Chopped parsley
  • 1 quail egg
  • 1 crisp lettuce
  • Salt
  • Freshly ground pepper

Preparation

  • Chop the fillet into small squares, leave at room temperature for 5 minutes and set aside. Do the same with the purple onion, capers and pickles. Then add them to the fillet previously chopped together with the Dijon mustard, salt, pepper, chopped parsley and, at the end, olive oil.
  • Arrange the tartar in a dish and on this, an egg yolk right in the center. Decorate with crisp lettuce and serve with chips.

Pairing

Primus Cabernet Sauvignon

Restaurant Carnal

Restaurant Carnal

Soft and tasty meats of high quality and imported directly from the United States are the specialty of this carnivorous dining room of Vitacura, which has become well known for the different Angus cuts offered and, by the way, its elegant and ondero atmosphere with terrace included . Of Lima origin, the Santiago branch of this steakhouse has several hits in its menu, such as the burgers cooked to order served in sweet brioche bread, the intense and juicy entraña – for many, of the best in the city -, the veined veal with bone and, of course, the fresh and spicy steak tartar, perfect to start any meal.
Alonso de Córdova 3053, Vitacura. Phone: 2 2717 6161. www.carnalprime.cl

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