Steak tartare with demi-glace and smoked almonds

Name: Steak tartare with demi-glace and smoked almonds
Ingredients: 200 g Butter; 1 Shallot; 5 g Sage; 1 Jar of anchovies (2 x 1/2); 20 g Basil; 20 g Parsley; 20 g Tarragon; 400 g Tartare; 20 g Capers; 10 g White wine vinegar; Smoked almonds; 2 units.eetlepel Demi-glace; Nutmeg; 10 g Dijon mustard; 4 g Worcestershire sauce; Egg yolk; Pepper and salt

A variation on the classic with, among other things, fresh herbs, demi-glace, and smoked almonds.

Ingredients

200gButter

1Shallot

5gSage

1Jar of anchovies (2 x 1/2)

20gBasil

20gParsley

20gTarragon

400gTartare

20gCapers

10gWhite wine vinegar

Smoked almonds

2units.eetlepelDemi-glace

Nutmeg

10gDijon mustard

4gWorcestershire sauce

Egg yolk

Pepper and salt

Preparation

Finely chop the shallot, tarragon, parsley, sage, basil, anchovies, capers, and smoked almonds.
Sauté the shallot and half of the anchovies in 150 grams of butter, without coloring.
Turn off the heat and finish with 50 grams of cold butter.
Add the Dijon mustard and white wine vinegar.
Then mix in the capers and Worcestershire sauce.
Optionally add a little demi-glace for extra depth.
Add the finely chopped herbs. Be careful with the sage, as it can quickly dominate.
Carefully mix the tartare with the herb base.
Finally, add the smoked almonds and egg yolk.
Season with nutmeg, pepper, and salt.
Serve with bread and/or salad of your choice.