Steak Tartare
From elgourmand 11 years ago
- 45 to make
- Serves 2
Holly and I were discussing Christmas Dinner. Before her family thing, she did Steak Tartar. My Christmas dinner & family thing was Chicken Cacciatore and Okay, no turkey or ham sandies the next day but life goes on. Read more When I ask her for her recipe she said she doesn’t do much to it. She has the butcher “scrape it”, which is, I guess, the way they do it in Europe. Most places we chop it fine or grind it. I’ve tried grinding it and, once, I used top quality mince; Bad news. My knife skills are still decent so I chop it very fine. The magic is, don’t mess with it much. She serves 99% of the goodies on the side and that is just how it should be. You want heaps of capers or onions, do that yourownself. So why am I doing a recipe? To suggest what you not do, more than to tell you what to do. How egotistical. Sorry bout that. I have been playing around with Steak Tartar for about fifty years and I have tried lots of combos, personal & at a mess of restaurants: KISS (Keep it Simple Stupid) really is the way to go. What we’re doin here is raw bloody steak. Adding stuff to your personal serving is easy, taking stuff out is impossible. The recipe is for two servings. See less
Ingredients
- 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
- Directions:
- 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 Rating
Reviewed by 2 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
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "