Beefsteak a LA Tartare
Ingredients
Directions
Broil the tenderloin steak for a few minutes, leaving it very underdone.
Cover the steak completely with tartare sauce.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tenderloin steak
- Forms the main body of the dish, giving a tender, lean texture when kept very underdone.
- Tartare sauce
- Adds fat, acidity and moisture that coat the meat and balance its rich flavour.
The step that matters
Broil the steak only briefly. Heat toughens muscle proteins and dries the surface, so overcooking makes the steak firm and chewy. Leaving the centre very underdone keeps it tender and juicy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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