Steak Tartare
Does anyone have a good recipe for Steak Tartare? Many years ago Esquire published a recipe that was the best I have ever had. It was fairly simple, but I have lost the recipe. I know that this dish is not exactly P.C. but I have a reliable sorce of both Prime meat and very fresh eggs, and therefore wouldnt hesitate to eat it.
Robert
May 22, 2005 12:55AM
Haven't made steak tartare in years, but used to mix dijon mustard, grated onion, capers and chopped lean beef. I don't know about the raw egg yolk these days...there are so many people dying of salmonella.
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I like to have the meat ground twice for better texture. For every pound of meat use one finely minced medium onion, a T. of dijon mustard, a handful of capers, a splash of cognac, a splash of worccetershire sauce, a couple of T. of finely minced parsley. You don't really need the egg, believe it or not. But if you must, use just the yolk, the white can make your tartar a little slimey. Now you can get interesting and add anchovies, watch your salt if you intend to use them. A german restaurant here in Chicago used to add a little catsup. Untraditional, yes, butI liked that version alot.
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I prefer to chop the meat (filet) into v. small cubes, rather than grinding it. Just a matter of personal preference.
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Personal preferences aside (like you I prefer chopped to ground), there's a good argument against grinding it: grinders are harder to clean than knives. This is especially true for meat ground at a butcher's, where there's no telling when the grinder was last used, what it was used for and how well it was cleaned. Even if I preferred steak tartare ground, I'd never have it ground at my butcher's -- and he's an excellent French butcher.
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Steak Tartare
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Serves: 2
The legend goes that the Mongolian and Turkic tribes, known as Tartars, when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pâté, spread on a piece of mini toast. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
Ingredients:
½ lb. beef tenderloin, ground for steak tartare (ask your butcher)
¼ cup red onion, minced
¼ cup parsley leaves, minced
1 green onion, finely chopped
1 Tablespoon small capers, drained, chopped
1 egg yolk (let yolk sit about 5 minutes before mixing)
2 anchovy fillets, mashed
½ teaspoon salt
½ teaspoon black pepper, coarsely ground
Directions:
1. Combine the onions with half the parsley and green onions.
2. Mix together the chopped capers, egg yolk, anchovies and salt and toss with the parsley and onions.
3. Lightly fold this mixture into the steak to avoid packing the meat too much.
4. Mound steak tartare on chilled plates and shape into a ball and roll in the remaining parsley and green onion.
5. Serve immediately with mini toasts or toasted French bread.
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Here's an Armenian version of Steak Tartare
http://members.aol.com/ebgweb2/42CKuf...
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