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Galician Steak Tartare

Total Time 20 mins
4 people
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  • Galician Steak Tartare
Prep Time
10 mins
Cook Time
10mins
Total Time
20 mins
The modern version of steak tartare which you often see served with a raw egg yolk was first served in French restaurants in the early 20th century. What is now generally known as steak tartare was then called steack à l'Americain and was served without an egg yolk and with tartar sauce on the side, which is why the modern variant has the word tartare linked to it. Over time, the distinction between steack à l'Americaine and steak tartare has disappeared.
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Chef's Profile

Javier De La Hormaza

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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