Steak Tartare
From elgourmand2 8 years ago
- 30 Min to make
- Serves 2
Holly and I were discussing Christmas Dinner. She said she served steak tartare before the usual fixins. Holly is a lovely lass but a tad whimsical. I do love a good steak tartare and ask her for her recipe. She said she doesn’t do much to it. Read more 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. My knife skills are still decent so I chop it very fine. The magic is, don’t mess with it much. She serves 90% 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, as much as to suggest what you do, do. How egotistical. Sorry about that. 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. See less
Ingredients
- For the steak Tartar: shopping list
- • 1 lb of the BEST steak you can get; the less fat and connective tissue the better. When you’ve finished trimming the steak it will probably be about ¾ lb. 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
- • 1 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
- • A thimble of olive oil, just in case. shopping list
- • Chopped parsley or cilantro. shopping list
- • Stuff you like with steak tartar. shopping list
How to make it
- 1. Trim ALL the fat and connective tissue off the steak.
- 2. Slice the steak into thin strips, cut the wide strips, lengthwise, into two or three skinny strips.
- 3. Cross cut the strips to get tiny pieces. See Photo
- 4. Add the Worcestershire Sauce, anchovy, lemon, salt & FGP; if you’re using these. Mix well.
- 5. You should keep this in the fridge while you prep your side stuff.
- 6. Prep all the side stuff. Slice, dice, boil, etc.
- 7. Lay it out the way you like it and serve.
- 8. 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.
- 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.
People Who Like This Dish 2
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