Beefsteak à la Tartare
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Beefsteak, prepared as for the Beefsteak à l'Américaine
- Sauce Tartare, to serve separately
Instructions
- Prepare the beefsteak exactly as for the Beefsteak à l'Américaine, but without the egg yolk on top.
- Serve a sauce Tartare separately.