Spainified #1: Estik tartar 🥩💃 Hand-cut beef, a bright and flavorful seasoning, and a few tricks that make all the difference. This classic is already always great, but imagine merging it with the concept of a delicious gilda 😩 Recipe (2 servings): - 350 g beef tenderloin (or rump/top sirloin cap for a more affordable option) - 1 egg yolk - 1/2 tbsp mustard - 15 g capers - 6 piparras, finely chopped - 3 anchovy-stuffed olives - 50 g of fresh red onion (or a shallot), finely chopped - 4 or 5 splashes Worcestershire sauce - 4 or 5 splashes Tabasco - 1 tsp soy sauce - A good splash of extra virgin olive oil (added at the end, not emulsified) - Sea salt Tips to nail it: 🔪 Don’t skip the knife work — hand-cutting gives the best texture. If needed, chill the meat in the freezer for 30 minutes to make cutting easier. 🥗 Mix all the ingredients in a cold bowl, except the olive oil. ✨ Add the olive oil at the end so the meat keeps its shine and flavor. And by the way... it’s not “Estik Tartar” 😂 Luckily, Babbel is helping me get it right. With Babbel you learn languages for real life — from pronunciation to everyday conversations. 👉 Start your journey at babbel.com/cookingfromspain or comment with the word “LEARN” and I’ll DM you with a link for 50% OFF your subscription! In just 3 weeks, you’ll be speaking with confidence! #ad