Steak Tartar



Ok,  folk’s, before you send me tons of anger and disapproval, I admit that this is not your typical, modern Steak Tartar. However,  Larousse Gastronomique describes  steak tartare  as  ground beef  mixed with raw egg yolk. Wanna argue with Larousse?
Here now is my traditional version of this classic. I can assure you that both texture and taste are exceptional. Why screw with a classic , just to be “modern and innovative”, especially if it obviously does not appeal to most people who actually grew up eating this dish often? I, for example 🙂
If you are lucky enough to have a good butcher  in your neighborhood who you can trust with the quality of the meat and the cleanliness and food safety of his shop environment, do as I do: Order a pound of freshly ground, most fat and all sinew’s removed striploin (in front of your eyes if possible, it will make you feel safer). Then proceed within the hour in your kitchen as follows.
In a  ice cold bowl, mix the following items, fresh out of the fridge:
Chopped capers, finely diced onions, finely sliced scallions, chopped anchovies, chopped jalapeno, good quality mustard, kosher salt, freshly ground black pepper, hot sauce of your choice, raw egg yolk, garlic paste, a few drops of good quality oil of your choice. Mix everything well. Remove ground meat from fridge and lightly fold with the seasoning. Serve with bread of your choice and a couple of brewskies (Negra Modelo fits best for me).

Bon Appetit !   Life is Good !

mise en place

mise en place

seasoning

seasoning

Steak Tartar & Sour Dough Bread

Steak Tartar & Sour Dough Bread

Steak Tartar

Steak Tartar



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7 comments

  1. Great Recipe Hans,thats the way,i learnded during my Inter Ship,i still maked that way exept jalopeno Peppers i am to sensetive for them..i saw one more version of this Recipe the added a shot of cognac to it,but i stay with the origenal! Thanks Hans,Cheerios

    Liked by 1 person

  2. We usually use “espelette” or Tabasco and Worcester sauce, back in my hometown in Lorraine Northeast of France we use to make it with horse meat, its very lean and a good source of iron. As rule of thumb I make my steak Tatar no more than 2 hours after the meat is grounded.

    Liked by 1 person

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