Steak Tartare: a Classic French Indulgence

Recipe Introduction

Quick Hook

Ever fancy something a bit posh and daring? steak tartare might be just the ticket! this classic dish is surprisingly easy to make.

Plus, it's got a real kick of flavour. think rich beefiness with a zesty mustard punch.

Brief Overview

Steak tartare , one of those iconic french dishes , hails from classic bistros. it is surprisingly straightforward to whip up if you're careful.

Ready in under an hour, it yields a perfect appetizer for two!

Main Benefits

The best part? it's packed with protein. plus, it's a showstopper. this beef tartare recipe is perfect for a fancy dinner party or a special date night.

Honestly, it's the freshest, most vibrant way to enjoy homemade beef .

Ready to take on steak tartare ? first, quality is key. grab the best frozen steak (yes, even frozen!). it makes slicing easier.

Don't worry! you will thaw it, of course. using leftover steak is a good idea if you have any.

The right ingredients make all the difference!

Let's gather what you need.

Ingredients matter!

For the Tartare Recipe you'll need:

• 8 ounces of very lean beef tenderloin, that is the key, so trimmed of all fat and sinew, and fridge cold
• 1 small shallot, finely minced. About 2 tablespoons.
• 2 tablespoons capers, drained and finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon Tabasco sauce (or to taste)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 large egg yolks, preferably from pasture raised hens

For serving:

• Crusty bread or baguette slices, toasted
• Cornichons for garnish
• Fresh parsley sprigs for garnish. This is optional

Got it all? Now to the prep! Speaking of freshness, you can get a similar fresh taste from spicy salmon . But let's not digress.

Alright, let's chat about making some steak tartare . it is a classic french dishes . honestly, it might sound fancy, but it is pretty straightforward.

It's all about the ingredients. don't you think?

Ingredients & Equipment

Let's talk about what you will need. Getting good stuff makes all the difference. Trust me, I’ve messed this up before.

Main Ingredients: The Beefy Heart of It

Alright, beef tartare is all about the beef. get 8 ounces (225g) of very lean beef tenderloin. trim all the fat and sinew off, okay? quality matters big time here.

Look for bright red colour. it should smell fresh and clean, not funky. seriously, don't skimp on the beef.

Next, you'll need 1 small shallot , finely minced. that's about 2 tablespoons . then, get 2 tablespoons of capers, drained and finely chopped.

Also, grab 1 tablespoon of dijon mustard. don't forget 1 tablespoon of worcestershire sauce. add 1 tablespoon of finely chopped fresh parsley.

A teaspoon of tabasco will give it a kick. it will make your tartare recipe perfect.

Finally, you will need 1/4 teaspoon of kosher salt. Followed by 1/8 teaspoon of freshly ground black pepper. And 2 large egg yolks . Pasture raised ones are the best.

Seasoning Notes: The Magic Touch

Essential spice combinations make the steak tartare shine. Think Dijon mustard and Worcestershire sauce as a base. Tabasco adds the heat.

Fresh parsley and shallots bring freshness. for a flavor boost, try a tiny pinch of smoked paprika. or a drop of truffle oil.

If you are out of worcestershire, soy sauce works, but just a tiny bit. if you like it spicy salmon , add a pinch of cayenne.

Equipment Needed: Keep It Simple

You don't need a crazy amount of gear. the essential tools only are a sharp chef’s knife or a meat grinder.

A cutting board and mixing bowl are next. measuring spoons and cups are needed as well. finally, grab some cling film too.

Don’t have a meat grinder? no worries! just chop the beef super finely. it takes a bit longer. a sturdy bowl can stand in for a fancy mixing bowl.

Just use what you've got! if you have leftover steak , don't use it for this recipe! it needs to be super fresh.

A frozen steak can work if defrosted, but quality is key.

So there you have it! All the ingredients and equipment you need to make some seriously tasty homemade beef tartare . Next, we'll get cooking!

Alright, let’s chat about steak tartare : a classic french indulgence! honestly, it sounds posh, but it’s proper easy once you get the hang of it.

It's one of those french dishes that's surprisingly simple to make at home, and trust me, it’s a total showstopper.

This is not your average homemade beef dish, this is special. did you know, that steak tartare is thought to have originated in the 19th century, and some believe it was inspired by the raw meat eaten by the tartar people? let's get started then!

Prep Like a Pro

First things first, mise en place is key. get everything chopped and ready before you even think about the beef.

You want the best quality very lean beef tenderloin . aim for 8 ounces (225g) . make sure you trim off all that pesky fat and sinew! a bit of time saving organization ? chop the shallots and capers while your beef chills.

Also, this is raw beef. so, super important to buy from a trusted source. if you are using frozen steak make sure you thaw it correctly.

Essential Mise en Place

Dice your shallot super fine (about 2 tablespoons ). finely chop up 2 tablespoons of drained capers . you'll also need 1 tablespoon dijon mustard , 1 tablespoon worcestershire sauce , 1 tablespoon finely chopped fresh parsley , 1 teaspoon tabasco sauce (or to taste) , 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper .

And of course, two beautiful egg yolks .

Time Saving Tactics

Honestly, get it all prepped before you even touch the beef. you know? it just makes the whole thing smoother.

If you're feeling fancy, chill your bowl and cutting board too. i know, bit extra, but it helps!

Steak Tartare Time: The step-by-step

Right, here's the nitty gritty. Five simple steps!

1. Mince the Beef: Extremely finely. Either by hand or with a grinder. Keep it fridge cold! This is crucial.
2. Mix it Up: Bowl time! Beef, shallot, capers, Dijon, Worcestershire, parsley, Tabasco, salt, and pepper. Mix gently, alright?
3. Chill Out: Cover the bowl tight. Into the fridge for at least 30 minutes to let those flavors get acquainted.
4. Plate it Pretty: Divide onto plates. Make a little well in the middle.
5. Yolk Time! Gently pop an egg yolk in that well. Serve it up with toasted bread and cornichons.

Pro Tips for a Proper Tartare

Right, here's a few bits of wisdom, you know?

• Source like a legend: Best beef ever . No skimping here. The better the beef, the better the Beef Tartare .
• Chill, chill, chill: Cold is your friend. Beef, bowl, everything.
• Taste Test: Season like you like it. More Tabasco? Go for it!
• Common mistakes to avoid: Don't use any dodgy cuts. Don't let it sit around. Don't overmix it!
• Leftover Steak should not be used for tartare, the process starts with a fresh cut.

Honestly, spicy salmon is great too, but there is something special about this tartare recipe . now go on! give it a go! i think you can do it.

And let me know if you try it! you know i love to see your creations!.

Alright, listen up, my foodie friend! let’s chat steak tartare . not just about the tartare recipe itself, but all those little things that elevate it from 'meh' to 'oh my gosh, this is amazing!' we're talking tips, tricks, and maybe a funny story or two (probably involving me making a mess).

Let's dive in, shall we?

Recipe Notes: Level Up Your Steak Tartare Game

Honestly, this french dishes classic can seem a bit intimidating. i remember the first time i attempted homemade beef tartare , i nearly had a meltdown.

But trust me, it's easier than you think. just remember these little nuggets of wisdom.

Serving Suggestions: Pretty Plates and Perfect Pairings

Okay, so, presentation matters! Nobody wants a sad-looking pile of Chopped Steak . Think about it: A perfectly plated Steak Tartare is all about the visuals.

• Plating & Presentation Ideas: Get yourself a nice plate. Really. A simple white plate lets the colours shine. Use a ring mould to shape the Beef Tartare . Makes it look all fancy, innit?
• Complementary Sides and Beverages: Forget boring sides! Serve with toasted baguette slices. Cornichons are a must! A crisp Sauvignon Blanc cuts through the richness like a knife. Spicy Salmon , although not a natural pairing, offers a great contrast for adventurous palates.

Storage Tips: What To Do With Leftover Steak ?

So, you’ve made way too much Beef Tartare . Here's the sad truth. Steak Tartare is really best served immediately . But, if you absolutely must store it...

• Refrigeration Guidelines: Keep it airtight, like seriously airtight. Pop it in the fridge immediately . But honestly, aim to use it within 12 hours . Seriously, don't push it.
• Freezing Options: Let's be real. Frozen Steak is not the way to go for Steak Tartare . The texture goes all weird. Just…don't.
• Reheating Instructions: There's no reheating! It's raw. Don't even try.

Variations: Spice it Up (Or Tone It Down!)

Honestly, I'm a bit of a traditionalist, but a little tweak never hurts!

• Dietary Adaptations: Ditching the egg yolk? Sacrilege! But, if you must, a tiny dot of aioli might work.
• Seasonal Ingredient Swaps: In summer, finely diced fresh tomatoes can add a lovely burst of flavour. Or finely chopped fresh basil, but don't tell the French!

Nutrition Basics: Goodness in Every Bite

I found this interesting stat about steak tartare: when prepared correctly, it is a concentrated source of protein, iron, and b vitamins.

Just be sure to source your beef from a reputable source, because, you know, raw meat!

• Simplified Nutrition Information: Let’s be honest, it's mostly protein and fat. But good quality protein!
• Key Health Benefits: Good source of iron and B vitamins. Fuel your body, my friend!

So there you have it! steak tartare demystified. don't be scared, give it a go! it’s a classic for a reason.

Honestly, once you master this, you’ll feel like a proper culinary wizard. good luck, and happy cooking!

Frequently Asked Questions

Is steak tartare safe to eat? I'm a bit squeamish about raw meat!

Eating raw meat carries some risk, it's true. However, when made with the highest quality, freshest beef from a reputable butcher the kind you'd trust with your Sunday roast and prepared properly, steak tartare can be perfectly safe.

The key is sourcing the best ingredients and keeping everything impeccably clean and cold, like a proper surgeon prepping for an op!

What's the best cut of beef to use for steak tartare?

Beef tenderloin (filet mignon) is the classic choice for steak tartare. It's incredibly tender and lean, which is exactly what you want. Think of it like choosing prime rib for a special occasion quality matters! Ensure it's fresh and has been properly stored before prepping your tartare.

Can I make steak tartare ahead of time?

While you can prepare steak tartare a few hours in advance, it's really best served immediately. The raw beef can change in texture and color if left for too long. If you must make it ahead, keep it tightly covered in the fridge for no more than 2-3 hours.

Much like waiting to long to eat your fish and chips, it's just not the same when it is not fresh. However, chop the ingredients and prepare the sauce in advance and store separately.

What are some variations I can try to spice up my steak tartare?

Feeling adventurous? Try adding a dash of hot sauce or some finely chopped jalapeño for a kick! Some people also like to incorporate a splash of cognac or brandy for a richer, more complex flavour, similar to adding a touch of sherry to your Christmas trifle.

For a twist, try adding finely chopped sun-dried tomatoes or olives.

What if I don't have all the ingredients listed? Can I substitute anything in this steak tartare recipe?

Absolutely! Shallots can be swapped for finely chopped red onion, though the flavor will be a bit stronger. If you're not a fan of capers, finely diced gherkins or cornichons offer a similar tang.

In a pinch, a dash of soy sauce can stand in for Worcestershire sauce, but be aware it'll slightly alter the overall flavour profile a bit like using margarine instead of butter in your Victoria Sponge; not the end of the world, but noticeable!

Is steak tartare healthy? What are the nutritional considerations?

Steak tartare, when made with lean beef, is a good source of protein and iron. However, it's also high in cholesterol due to the raw egg yolk. If you're watching your cholesterol, you might want to limit your portion size or skip the egg yolk altogether, but that’s a bit like having a fry-up without the bacon!

It's best enjoyed in moderation as part of a balanced diet.