Steak TartareFrom elgourmand 1 year ago
- Ingredients: shopping list
- For the steak Tartar: shopping list
- 1 lb of the BEST steak you can get; the less fat and connective tissue the better. shopping list
- A dash of worcestershire sauce, to taste. shopping list
- A dab of anchovy, Optional & adjust salt. shopping list
- A wee squeeze of lemon, to taste, optional. shopping list
- salt & FGP to taste. shopping list
- On the side: shopping list
- red onion, chopped fine. shopping list
- 1 egg yolk per serving. Optional but just goes with. shopping list
- capers shopping list
- toast points or maybe tortilla chips. shopping list
- sweet gherkins, chopped fine. shopping list
- Tabasco or other hot sauce. shopping list
- Chopped hardboiled egg. Didn’t know this was on but found it in Chicago and it works, a bit. Got to be mushy. shopping list
- A thimble of olive oil, just in case. shopping list
- Chopped parsley or cilantro. shopping list
How to make it
- 1. Trim all the fat and connective tissue off the steak.
- 2. Slice the steak into thin strips.
- 3. Cross cut the strips to get tiny pieces.
- 4. Add the Worcestershire Sauce, anchovy, lemon, salt & FGP; if you’re using these.
- 5. Mix well.
- 6. You should keep this in the fridge while you prep your side stuff.
- 7. Prep all the side stuff.
- 8. Lay it out the way you like it and serve.
- I personally put the egg yolk in a depression in the steak tartar but this can be done as a side thing, using half the eggshell. Some people have a problem with raw egg.
- I usually serve this with a tossed green salad and French fries (chips), rice or pasta.
- All of the warnings and precautions about raw meat and raw eggs apply. I use a wee bit of common sense and have never had a problem but do use a wee bit of common sense.
The Cookelgourmand Apia, WS
The Rating2 people
Amen! Excellent post and thank you. We ate this last night with some venison and beef tenderloin and paired it with your suggestions. Divine!Admobeer in JAX loved it
Yeah. Atta way to do it: KISS is right. Worst tartare I ever had was over-seasoned and way too salty, with chunks of caper bits and (gag) sweet pickles in it. Yuk. Best kind? You just described it here. My 5!hollyeats in Shaftesbury loved it
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