Recipe for the preparation of a steak tartare with extra virgin olive oil - Castillo de Canena Gran Reserva Familiar Picual.
- Beef tenderloin
- Capers bites
- 1 egg yolk
- Perrins Sauce
- Extra virgin olive oil - Castillo de Canena Picual Family Reserve
Chop the beef tenderloin very well with a knife that cuts well, season to taste and set aside.
In a bowl, add the extra virgin olive oil Castillo de Canena Reserva Familiar Picual, the perrins sauce, the tabasco, the egg yolk and the capers.
Once we have a homogeneous mixture, add the sirloin meat and mix.