Steak Tartare is delicious! I have tried many variations of this dish, but I have one favorite. The recipe comes from a restaurant long gone but still one of our past favorites. They would make steak tartare table side, for lunch! I watched the preparation of this dish on more than one occasion and have memorized the ingredients. If you are a rare beef lover, you should try it. It really is good!
Tip : Try to get very lean beef tenderloin, the less fat the better. This is a great lunch portion, but you can easily make it a dinner portion by adding some French Fries on the side.
Ingredients
- 1/2 lb filet of beef or sirloin steak very lean
- 1 large shallot finely chopped
- 1 tsp relish
- 2 tbsp Dijon mustard
- 1 1/2 tbsp ketchup
- 1 tsp Asian chili sauce (hot)
- 1 1/2 tbsp Worcestershire sauce
- 1 tbsp oil
- kosher salt and freshly ground black pepper to taste
- 1 yolk of a quail egg, optional
Instructions
- Gather all ingredients before starting recipe.
- Finely mince the beef in a food processor.
- Transfer the minced 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 and black pepper to taste.
Serving
- 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.
- 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
