Warm Ethiopian Steak Tartare – a delicious recipe with butter, u00bc, black pepper, cayenne pepper, shallot, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Let the beef come to room temperature. Adding it to the pot cold brings down the temperature of the butter and would necessitate reheating, which could then overcook the beef.
2
Heat butter on low-medium heat. When it melts add the cardamom, black pepper, and cayenne pepper. Cook stirring for a few minutes and notice how the smell becomes nuttier. Add the shallots and garlic and cook another few minutes until softened. Butter should brown, and this is actually desired. Crank the heat a little if it hasn't.
3
Let the butter cool slightly. You should be able to dip your finger in the pot without burning yourself. Add beef and stir to combine thoroughly. You don't want to cook the meat (if serving rare), just warm through, so make sure the heat is off. Add salt to taste and serve sprinkled with chives. You won't be disappointed.
278
kcal
Calories
23
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 stick unsalted butter, 1/4 tsp cardamom, ground, 1/2 tsp black pepper, finely ground, 1 1/2 tsps cayenne pepper, ground, and more.
Yes, Warm Ethiopian Steak Tartare falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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