![\"\"](\"https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/04\/STEAK-TARTARE-IG.png?resize=798%2C450&ssl=1\")
<\/p>\nSalut mes p'tits croissants !<\/p>\n
Si je dis cuisine fran\u00e7aise vous dites ?<\/p>\n
Oui! Steak tartare, vous avez compris. Existe-t-il un plat de bistrot plus iconique, \u00e9quitable parisien, je dirais peut-\u00eatre mais le Steak tartare tr\u00f4ne d\u00e9finitivement dans le top 3.<\/p>\n
Un filet de b\u0153uf cru fondant dans la bouche, de d\u00e9licieux accompagnements, un jaune d'\u0153uf agr\u00e9ment\u00e9 d'une truffe fra\u00eeche. Nous les servirons aujourd'hui avec de d\u00e9licieux crostinis.<\/p>\n
Je sais que nous allons nous r\u00e9galer. Mais sait-on d'o\u00f9 \u00e7a vient ? Et bien qu'il ait \u00e9t\u00e9 popularis\u00e9 par les Fran\u00e7ais.<\/p>\n
Il est peut-\u00eatre venu en France d'Asie du Sud (Mongolie) au XIIIe si\u00e8cle.<\/p>\n
Mais nous n'avons pas assez de documentation pour le prouver avec certitude. Quoi qu'il en soit, je suis heureux qu'il existe et oui je sais, assez bavard\u00e9.<\/p>\n
Allons cuisiner, allons-nous\u00a0?<\/p>\n
Ah et Bon App\u00e9tit !<\/p>\n
<\/p>\n
Pour 2<\/p>\n
M\u00e9lange tartare<\/strong> -D\u00e9coupez le filet mignon et placez-le dans un bol. Garnir -Placer les tranches de baguette sur un plateau, assaisonner de sel et de poivre et arroser d'huile d'olive. Salut mes P’tits croissants! If I say French cooking you say? Yes! Steak tartare, you got it. Is there a more iconic bistro dish, Parisian fair, I would say maybe but the Steak tartare definitely sit in the top 3. Raw, melt in your mouth beef tenderloin, delicious accoutrements, an egg yolk topped up with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","_jetpack_memberships_contains_paid_content":false,"wds_primary_category":0,"ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[108],"tags":[],"class_list":["post-2387","post","type-post","status-publish","format-standard","hentry","category-recipe-blog","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"yoast_head":"\n
\n1 pc Filet (8 oz \u2013 225gr)
\n1 \u00e9chalote (pel\u00e9e et coup\u00e9e en d\u00e9s)
\n6 cornichons (j'ai utilis\u00e9 Maille, coup\u00e9 en d\u00e9s)
\n2 cuill\u00e8res \u00e0 caf\u00e9 de c\u00e2pres (hach\u00e9es)
\n1\/2 pc Citron (zeste)
\n2 c. Tabasco (au go\u00fbt)
\n2 cuill\u00e8res \u00e0 caf\u00e9 de sauce Worcestershire (au go\u00fbt)
\n1 cuill\u00e8re \u00e0 soupe de moutarde de Dijon (j'ai aussi utilis\u00e9 Maille)
\nSel et poivre au go\u00fbt)<\/p>\n\n
\n-Ajouter les ustensiles et les assaisonnements, bien m\u00e9langer.
\n-Faites-lui un test de go\u00fbt et ajustez si n\u00e9cessaire.
\n-A l'aide d'un moule rond, dresser les tartares. Vous pouvez \u00e9galement faire un placage plus organique et cr\u00e9er une monture.<\/p>\n<\/div>\n
\n<\/strong>1 pc Truffe (r\u00e2p\u00e9e)
\n2 jaunes d'\u0153ufs
\n1 botte de ciboulette (hach\u00e9e)
\n2 pinc\u00e9es Fleur de sel
\nSel et poivre au go\u00fbt)
\n12 tranches Baguette
\n1 cuill\u00e8re \u00e0 soupe d'huile d'olive<\/p>\n
\n-Cuire au four 7 min de chaque c\u00f4t\u00e9 \u00e0 375F.
\n-Apr\u00e8s avoir dress\u00e9 le m\u00e9lange de tartare, garnir le dessus de chacun avec de la ciboulette, cr\u00e9ant une couche verte.
\n-Napper le centre du tartare d'un jaune d'\u0153uf, assaisonner de fleur de sel et de poivre noir.
\n-Terminer avec de la truffe noire r\u00e2p\u00e9e ou en copeaux. Servir avec les crostinis.
\n-Bon app\u00e9tit!<\/p>","protected":false},"excerpt":{"rendered":"