Best 3 Original Steak Tartare Recipes
Steak tartare, a culinary masterpiece with historical roots in various cultures, is a dish that combines the essence of raw, finely chopped beef with an array of bold flavors. This delectable dish, often served as an appetizer or main course, is a testament to the art of culinary precision and balance. It is believed that steak tartare originated from nomadic tribes who would store raw meat under their saddles, allowing the natural enzymes and movement to tenderize it. Today, steak tartare has evolved into a refined dish, prepared with high-quality, finely minced beef, and seasoned with a symphony of flavors. The classic steak tartare recipe features a harmonious blend of capers, shallots, cornichons, parsley, and a hint of Dijon mustard, all bound together with a raw egg yolk. Variations of steak tartare exist, incorporating ingredients like Worcestershire sauce, Tabasco, and anchovies, offering a range of taste experiences. Whether you prefer the traditional preparation or a modern twist, steak tartare is a dish that captivates the senses and leaves a lasting impression on the palate.
Here are our top 3 tried and tested recipes!
STEAK TARTARE
Steps:
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
ORIGINAL STEAK TARTARE
The legend goes that Tartare tribes 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 pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
Provided by ITSIE
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g
STEAK TARTARE
Steps:
- Put the beef on a plate and place in the freezer for 15 minutes (this will make dicing the beef easier).
- Whisk together the mustard and oil in a large bowl. Add the jalapeño, shallot, cornichons, and capers and mix to combine.
- Remove the meat from the freezer and cut into 1/4-inch dice. Put the steak in the bowl with the jalapeño mixture, add the green onions and parsley, and fold gently to combine. Season with salt and pepper.
- Divide the tartare among 4 large dinner plates, drizzle with some of the mustard sauce, and serve with 3 slices of the garlic toast. Serve immediately.
- Mustard Sauce
- Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
- With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day before serving.
- Garlic Toast
- Preheat the broiler or heat a grill pan over high heat.
- Combine garlic and oil in a blender and blend for 1 minute. Season with salt and pepper. Pour the mixture into a bowl.
- Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side. Cut each slice in half. The garlic toasts are best served warm, the day they are made.
Tips for Making Steak Tartare:
- Use the freshest, highest-quality steak possible, and make sure it is properly chilled before you start. - Finely chop the steak using a sharp knife, or pulse it a few times in a food processor. Do not over-process, as this will make the tartare tough. - Season the steak tartare with salt, pepper, and other desired seasonings, such as Worcestershire sauce, Dijon mustard, capers, and shallots. - Serve the steak tartare immediately, or chill it for up to 30 minutes before serving. - Garnish the steak tartare with raw egg yolk, chopped herbs, and a drizzle of olive oil.Conclusion:
Steak tartare is a delicious and sophisticated dish that is sure to impress your guests. By following these tips, you can make steak tartare at home that is just as good as what you would get in a restaurant. So next time you're looking for a special appetizer or main course, give steak tartare a try.
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