Steak tartare is a meat dish made from finely chopped or ground raw beef. The key to a successful steak tartare is to use fresh meat that you will hand-chop or ground at the last minute before serving.
The proper way to serve it is to bring the meat and the seasoning on the top or the side at the table. The guest would then mix everything. Nowadays, most restaurants serve it already mixed.
If you don't have a meat grinder, which is always nice to have, you can use a very sharp knife and chop and chop and chop until fine. The texture will be superior, but please do not dare to use a food processor on this dish - you'll utterly destroy it.
- 0.6 pound lean beef – tenderloin, sirloin or rump steak, finely chopped
- 2 medium egg yolks, very fresh
- 1 tablespoon onion, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon gherkins, finely chopped
- 1 tablespoon parsley leaves, finely chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons ketchup
- 1 teaspoon Worcestershire sauce
- Drops of Tabasco sauce, to taste
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- French fries, optional
- 4 slices white bread, toasted, quartered, for toast points
There are two ways to present and serve the steak tartare. The classic way where each guest seasons his steak tartare accordingly to his taste or seasoned and ready to eat.
If you want to let your guest season their steak tartare:
- Finely chop every ingredient and keep them refrigerated. On a cold plate shape half of the meat into a ball and hollow the center. Put a raw egg yolk in it. Arrange half of the onion, capers, gherkins, and parsley around. Serve the Dijon mustard, ketchup, Worcestershire sauce, Tabasco sauce, olive oil, salt, and freshly ground pepper separately. Each person will mix and season his own steak tartare accordingly to his taste. Serve immediately with French fries and toasted bread points.
Let me do it for you:
- Place the egg yolks in a large stainless-steel bowl and add the mustard. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, olive oil, salt and pepper and mix well again. Slowly whisk in the oil and mix again. Fold in the onion, capers, gherkins, and parsley. Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide evenly among the two chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.
History of the steak tartare: The basis of the name is the legend that nomadic Tatar tribe of the Central Asian steppes did not have time to cook and thus placed meat underneath their horses' saddles. By the end of the journey, the meat tenderized.