Steak Tartare Recipe
Steak Tartare Recipe
Description
Steak tartare or beef tartare is a very delicious French recipe that’s made with chopped high quality meat mixed with minced shallots and seasonings ; and served raw. It is found in many European cuisines and it is also served at many high-end restaurants in the United States. It is safe to eat raw steak as long as it’s prepared properly with high quality meat. It can be a perfect appetizer or a light main dish.
What is Steak or Beef Tartare:
Steak tartare or tartar steak is a dish of raw meat dish ( raw minced beef). The modern recipe was created in France by the chef Auguste Escoffier and it is found in his book Le guide culinaire from 1903 under the name beefsteak à l'américaine.
It is usually served with onions,capers,mushrooms,pepper and other seasonings often presented separately, to be added to taste. It is often served topped with a raw egg yolk.
The name tartare is sometimes generalized to other raw meat or fish dishes.
Ingredients
Instructions
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Remove any tendons or fat pieces from the steak. Cut the steak into slices and strips.
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Then mince the strips into very small pieces by using a sharp knife.Â
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Whisk egg yolks,mustard, lemon juice, olive oil, salt & pepper in a bowl.
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Add minced shallots and capers whisking continuously.
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Add the chopped steak and stir to combine gently.
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Press the mixture into a ramekin and flip it over onto a plate. Garnish with extra parsley and capers. Serve immediately with baguette or potato chips.
Serving Size 5
Servings 6
- Amount Per Serving
- Calories 730
- Calories from Fat 250
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 9g45%
- Cholesterol 195mg65%
- Sodium 730mg31%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 97g194%
- Vitamin C 10%
- Iron 12%
- Vitamin E 8%
- Vitamin K 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
How to Prepare and Cut Beef Tartare:
Be sure to use fresh, high-quality meat.
Freeze the steak in the freezer for at least 30 minutes, so cutting will be much easier.
You need to use a very sharp knife. Remove any tendons or fat pieces from the steak. Start by cutting the steaks into fine strips. Cut the thin strips in halves or thirds.
Tips for Making Steak Tartare:
Be sure to use fresh ,high-quality meat and serve the dish immediately.
Freeze the steak in the freezer for at least 30 minutes, so cutting will be much easier.
You need to use a very sharp knife.
Be gentle while mixing everything. We don’t want to mush them together.
Frequently Asked Questions
It is recommended not to prepare the dish in advance and to consume it immediately.
Many tartare recipes recommend using beef filet, a widely available tender muscle low in fat, connective tissue, and, unfortunately, taste. Filet is also among the most expensive cuts on the cow.
Don’t worry ; it is completely safe to eat raw steak as long as it’s prepared properly with high quality meat. And also don’t freak out!The red juice in steak is not blood! It is a protein called myoglobin,which distributes oxygen to the muscles. So there is no such thing as a bloody steak.
Disclaimer: It is advised that pregnant women should not eat raw meat!
You can use ramekins and flip them on a serving plate to give a nice shape. Serve them with baguettes,garlic bread,pita bread or potato chips. You can also rest an extra egg yolk on top for a traditional look.
This is a very delicious appetizer or a light dinner dish and it goes very well with different kinds of breads, potato chips and different types of salads like tomato salad, bean salad and green salad.
