Steak Tartare is delicious! I have tried many 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.. 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 rare beef lover, you should try it. It really is good!
|Degree of Difficulty|
- 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 to taste
- 1 yolk of a quail egg, optional
- 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.
- 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
Some of you may be wondering where you can buy quail eggs...here are a couple of reliable sources. The first in Toronto 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.