Steak Tartare
When it comes to food, I consider myself a culinary adventurer. If there’s something on the menu I haven’t tried yet, the chances of me ordering it is quite high. That is the exact reason I had my first taste of this classic dish… Steak Tartare!
I can almost see some of you making faces. Yes it’s made with raw meat! It can also be topped with a raw egg! “Eww” – you might say but to make this incredible recipe and avoid any foodborne illness, you need to trust the origin of your ingredients and make sure everything is FRESH. First let’s start with the “raw meat”.
The secret to making an amazing Steak Tartare is to buy your meat from a trusted butcher. The best meat is beef. It has to be the most tender cuts such as beef tenderloin or eye of round. If you don’t have a meat grinder, ask your butcher to grind it for you using the larger plate (you still want some texture in it… it’s not a burger you’re making). From there, don’t wait a few days to make it. This dish has to be made with fresh ingredients at all times to reduce the risk of getting the E. coli bacterium.
Now, let’s move on to the next ingredient… “raw eggs”!
When using raw eggs for recipes, again the most crucial factor to reduce the risk of Salmonella is to buy them fresh from a farmer. Another way to kill any potentially harmful bacteria is to pasteurize the eggs which I shared with you a few months ago on the website including a video… check the link below for more info. You can always buy pasteurized eggs at the store but they will be “pricey”.
This amazing dish is one of my favorites. The seasonings and ingredients marry so well together wrapping this meal in a culinary blanket of flavor. Served with Dijon mustard, cornichons along with crostini, this Steak Tartare is an incredible meal to enjoy with a fine glass of Cabernet Franc or Sauvignon…
Bon Appétit!
This recipe use raw eggs. To pasteurize them at home, click on this link… Pasteurizing Eggs
Check out these other amazing beef recipes…
– Mediterranean Eggplant Casserole
– Veal Florentine
– Bolognese Sauce
– Chipotle Stuffed Bronto Burger
– Hungarian Beef Goulash
– Braised Beef Short Ribs with Sherry & Shiitake
and for even more delicious appetizer recipes, click on this link… Recipe Category • Appetizers
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Steak Tartare
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Ingredients
DRESSING
- 1 tbsp. grapeseed oil or other flavorless oil tips & tricks
- 1 tbsp. Dijon mustard, or to taste
- 1 tsp. capers, rinsed, drained and chopped
- 1 tsp. Cognac
- 1 tsp. Worcestershire sauce
- 1 tsp. hot sauce, or more to taste
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
BEEF
- 6 1/2 ounces (180 g) beef tenderloin or top round, trimmed
- 1 large free-run egg yolk, pasteurized tips & tricks
- 1 1/2 tbsp. shallots, finely chopped
- 1/2 tbsp. cornichons (gherkins), finely chopped
- 1/2 tbsp. fresh parsley, chopped plus more for garnish if desired tips & tricks
Directions
- Place all the grinding tools in the fridge for 1 hour. Place the beef in the freezer for 30 to 40 minutes.
DRESSING
- In a small bowl, combine all the dressing ingredients. Taste and adjust if necessary; set aside.
BEEF
- With a knife or a meat grinder fitted with a large-sized grinding plate, finely chop the half-frozen beef.
- Add the pasteurized egg yolk, shallots, cornichons, parsley and 2/3 of dressing (don’t make the tartare too wet); stir well.
- Cover with plastic wrap and chill for 30 to 60 minutes.
- When chilled, using a burger press or a cookie cutter, mold the steak on serving plates.
- Serve it with Dijon mustard, cornichons & crostini; garnish with parsley.
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