Steak tartare is one of those dishes that feels like a little luxury, and I absolutely love it. I’ve tried countless versions over the years, but one recipe still stands above the rest. It came from a restaurant we used to go to on weekends, long gone now, but unforgettable. They prepared their steak tartare tableside, even at lunchtime, and I watched them make it often enough that I memorized every ingredient. If you’re a fan of rare beef, this version is worth trying. It’s truly delicious.
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
- 1 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
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 top toasted crostini 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
