Steak tartare

Steak tartare

By
From
Encyclopedia of Food and Cookery
Serves
4

The classic raw beef mixture that is popular in much of Europe. Traditionally, it is served topped with a raw egg yolk for the diner to mix through the beef, and with small bowls of chopped onion and capers. Steak tartare also makes excellent appetisers as well as cocktail or larger open-face sandwiches. Beef for steak tartare should not be commercially minced, but scraped with a metal spoon or chopped in a food processor to give very fine textured juicy meat.

Ingredients

Quantity Ingredient
500g lean round steak
1/4 teaspoon dry mustard
dash worcestershire sauce
few drops tabasco sauce
freshly ground black pepper
parsley, chopped
4 egg yolks
salt
onion, finely chopped, to serve
capers, finely chopped, to serve

Method

  1. Scrape meat with edge of a metal spoon until it becomes a fine mince, discarding any fat or gristle as you go. To prepare in a food processor, remove all fat and gristle first, cut lean meat into pieces and then process, using steel blade, until it is almost smooth.
  2. Lightly mix the steak with mustard, Worcestershire sauce, Tabasco, salt and pepper. Shape into 4 patties and place on individual serving plates. Cover surface of meat with chopped parsley, pressing it on lightly, and mark a trellis pattern with a knife. Chill well before serving.
  3. At serving time, make an indentation in top of each patty with a soup spoon and place a raw egg yolk in it. Serve with separate bowls of chopped onion and capers.

Variations

  • Steak tartare balls: Follow recipe above, but mix 1 egg yolk, 1 teaspoon grated onion, 2 tablespoons finely chopped capers and 1 tablespoon finely chopped parsley through meat with seasonings. Roll mixture lightly into 2.5 cm balls and roll in finely chopped parsley. Chill well before serving. Makes about 40.

    Steak tartare sandwiches: Make steak mixture as for steak tartare balls. Mound on rounds of lightly buttered French bread to serve as appetisers, or larger Italian bread for a sandwich meal. Cover with parsley and mark a trellis pattern with a knife. Makes about 20 small or 8 large sandwiches.
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