This Steak Tartar is very French, very delicious and we never tire of it! The recipe never disappears.  While techniques may change over time, steak Tartar continues to appear on most upscale dining menus. I have tried lots of variations of this dish, but I have one favorite. The recipe comes from a restaurant long gone, but still one of our past favorites, Zola in Yorkville. They would make steak tartar table-side (for lunch). I watched the preparation of this dish on more than one occasion and have memorized the ingredients. Try it, it really is good!

  • Course Lunch
  • Keyword 15 Minute Meal, Different, Lunch
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  • Course Lunch
  • Keyword 15 Minute Meal, Different, Lunch
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time Total Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time Total Time
10 minutes
Tips
Try to get very lean beef tenderloin, the less fat the better. This is a great luch portion, but you can easily make it a dinner portion by adding some French Fries on the side.
Degree of Difficulty
Easy
Ingredients
  • 1/2 lb filet of beef or sirloin steak very lean
  • 1 large shallot finely chopped
  • 1 tspn relish
  • 2 tbspn Dijon mustard
  • 1 1/2 tbspn Ketchup
  • 1 tspn Asian Chili Sauce (hot)
  • 1 1/2 tbspn Worcestershire sauce
  • 1 tbspn oil
  • Kosher salt and freshly ground black pepper
  • 1 yolk of a quail egg, optional
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Finely grind the beef in a food processor
  3. Transfer the ground meat to a bowl and add the remainder of ingredients. Mix the ingredients with a fork until well combined. Taste for seasoning, adding more chili, salt or black pepper to taste.
Serving
  1. Transfer a portion to a plate inside a ring mold, or just spread the tartar in the center of a dinner plate. If not using a ring mold, spread the tartar to about ¼” in thickness and make cross hatch marks on top of the tartar.
  2. Garnish with parsley or micro greens, serve with a frisee salad, cornichons or baby dills and few twists of freshly ground black pepper. Serve with slices of French baguette
Recipe Notes

Some of you may be wondering where you can buy quail eggs...here are a couple of reliable sources. The first is Fiesta Farms, which incidentally is also a great source for Frisee, and the second is St Lawrence Market, downstairs as part of a veggie vendor just behind the chocolate stall. This veggie vendor also carries Frisee quite often.

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