receta de tartar de buey
Christmas menu: beef tartare recipe with extra virgin olive oil - Reserva Familiar Castillo de Canena Picual.


  • 600 g beef sirloin steak
  • 1 tablespoon chive dessert freshly chopped
  • 1 tablespoon chopped parsley
  • 1 level scoop sweet gherkins bites
  • Chopped hard-boiled egg
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard coffee
  • 1 tablespoon Colman's Mustard Coffee powdered
  • Pepper
  • Salt
  • Extra virgin olive oil - Castillo de Canena Picual Family Reserve
  • Tabasco
  • Perrin's Sauce


  • First, moisten a large knife with which we will chop the sirloin meat by hand, until the whole piece is finely and homogeneously chopped.
  • Next, in a bowl, add the following ingredients in this order: salt, pepper, a few drops of Tabasco, a few more drops of Perrin's sauce, the three mustards and two spoonfuls of extra virgin olive oil Castillo de Canena Reserva Familiar Picual.
  • Add the mince, the sweet gherkins, the hard-boiled egg, the parsley and the onion. Carefully put all this together in the bowl and, without waiting, add the minced meat.
  • Then stir the whole mixture vigorously, making sure that the sauce is perfectly combined with the meat, so that it is juicy.
  • Toast thin slices of baguette or white bread (which we will cut into small squares).
  • We will assemble the canapés with the tartar. We can accompany with good white wine Godello type very cold.
  • Finish, if desired, topping with a little French grain mustard.