Ingredients for 4:
• 8 small or 4 large beef tartar steaks or 800-900 grams minced beef
• 1 large red onion
• 4 tablespoons raisins
• 75 grams of bacon, a piece
• 5 tablespoons olive or sunflower oil
• 1.5 cup beef or poultry stock
• 1.5 cup Westmalle Trappist Dubbel
• pepper and salt to taste
Soak the raisins with a beer in a bowl for 2 to 3 hours. Peel and chop the onion. Cut bacon into tiny cubes. Heat two tablespoons oil in a frying pan and fry the bacon cubes. Lower the heat at the lowest position and add red onion, soaked raisins, stock and add the rest of the beer. Let the mixture simmer for 20 minutes. Cool slightly and puree in a blender. Season with salt and pepper and keep warm. For smoother and mild sauce you can add more stock.
If you use ground beef, form a steaks as you like, salt to taste.
After staeaks ready, you may use chacroal grill or a frying pan to cok - please follow that staks remain inside light pink in color.
If you use grill, then brush staks with oil before cooking them.
Spread the warm tartar sauce on the hot pre-heated plates, add cooked steak(s) and serve with chips or French bread, accompanied by a chilled glass of Westmalle Trappist Double well.