Make Steak Tartare

A traditional and exquisite starter dish suitable for dinner parties and special occasion meals. The beef used must be fresh, of top quality, and ground just as you're about to prepare this recipe.

Serves 4

Preparation time: 20 minutes

Ingredients

  • 30 ounces (800 grams) high quality minced beef - filet mignon, top sirloin, or lean raw fillet steak;[1] this must be freshly ground by you just prior to making this recipe
  • 1 medium onion (chopped)
  • 4 tablespoons capers
  • 4 gherkins
  • 4 tablespoons parsley (chopped)
  • 4 tablespoons mayonnaise (optional, not traditional)
  • 4 egg yolks (optional)
  • Salt and pepper
  • 2 tablespoons olive oil (optional, not traditional)

Steps

  1. Prepare the meat. Place it into a suitably sized bowl.
  2. Add the salt, Make Seasoned Pepper, and olive oil into the bowl.
  3. Use your hands to mix everything together well.
  4. Take about a quarter pound (200 grams) of the seasoned meat and create a ball with it. Use both of your hands to shape the ball.
  5. Place it on a serving plate. Press it down lightly with your palm to flatten it.
  6. Repeat the process with three other servings, until you have a pressed ball of minced steak on each plate.
  7. Add the egg yolks. This step is optional, but if you want yolks included, here is how to add them:
    • Use the back of a tablespoon to press down on the meat. Make a small indent in the center of the meat.
    • Break the eggs one at a time and place an egg yolk in the indent.
    • Repeat for all the meat.
  8. Add the garnishes. Add some mayonnaise, capers, and onions to each plate.
    • Spread some chopped parsley on the dish.
  9. Serve. Serve immediately after making.



Tips

  • Be sure to wash your hands with hot water and soap before and after touching food directly with your hands.
  • If preferred, serve condiments accompanying the steak tartare in separate bowls for guests. This includes the egg yolk, so provide spoons for those who want to indent the meat and add a yolk. If you don't know your guests well enough to know who may be sensitive or allergic to condiments, serving them in separate bowls is considerate.
  • Did you know that connoisseurs of steak tartare prefer using horse meat, claiming that the origins of the recipe date to the Tartar warriors who would have eaten horse meat regularly.[2]
  • Anchovy fillets can also be added if wished.[1]
  • Horseradish is another delicious addition.[1]

Warnings

  • Eating raw or undercooked foods can put you at risk for food-borne illness. Be very careful with the method of preparing and avoid cross-contaminating food. If for any unavoidable reason you're not serving this dish immediately after making, refrigerate, covered (and without the egg yolk, which should be added just before serving). Serve as soon as possible, however.
  • Dispose of any uneaten portions completely. This is not an appropriate dish for using as "leftovers".
  • Always serve condiments and garnishes in separate dishes for guests because they may have physical allergies to the condiments yet love the dish and be looking forward to this rare treat as the highlight of the meal. Ask about allergies and food sensitivities before preparing food for guests. Some individuals are allergic to pepper, a touch of garlic as seasoning instead of pepper in a separate portion would make steak tartare delectable to them.

Things You'll Need

  • 4 serving plates
  • Spoon
  • Medium bowl

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 Stephanie Alexander, The Complete Book of Ingredients and Recipes for the Australian Kitchen, p. 157, (2004), ISBN 978-1-920989-00-2
  2. ↑ Frances Case, 1001 Foods You Must Try Before You Die, p. 513, (2008), ISBN 978-0-14-301021-0

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