Looking for a great STEAK TARTARE recipe -

Epicurean Exploits - Food and Recipes
1

I love Steak Tartare and want to make it at home -

Looking for a great recipe - type of meat you would use - source to ground it etcetera -

Much thanks -

Tuna & Salmon Tartare recipes as well -

2

I think Bourdain’s recipe is straight-on (even the ketchup).

http://www.celebchefs.net/chef/anthony-bourdains-steak-tartare/

Do not buy preground meat. I won’t even let the butcher grind it to order unless I trust the bucher and know that the grinder is clean. That being said, I prefer hand chopped to ground

3

I always chop. No grinding.

4
  • 1½ pounds Wagyu sirloin, finely chopped
  • 3 anchovy fillets, chopped
  • 1 tablespoon chopped onion
  • 1 tablespoon capers, rinsed
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cognac
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • Tabasco to taste

Chop beef, chop beef, chop beef
Chop anchovies, onion and parsley and mix wit capers.
Whisk Dijon, Worcestershire, cognac and olive oil. Season with tabasco and pepper.
Mix with beef and chopped herbs, vegies.
Make 4 patties and top each with a soft poached egg so that bright orange yolk just oozes all over it.

Yum!

5

Here is a recipe for Ethiopian Kitfo. I have only had it finely chopped, not ground.

KITFO

Ethiopian Tartar Steak

Yield: 8 portions

Chopped beef should be freshly ground just before serving. It is served raw.

In a 9-inch skillet:

Melt 2 oz. BUTTER.

Add: 1/4 tsp. CAYENNE PEPPER
1/4 tsp. CHILI PEPPER
1 tsp. SALT and stir through thoroughly.

Add 1 1/2 Ibs. LEAN ROUND STEAK, freshly ground,

Mix thoroughly. Serve immediately. Do not cook.

6

Thanks you guys - a friend of mine who used to make killer Steak Tartare used to use Cognac in his recipe - does this sound kosher?

7

Never heard of kosher Cognac [snort.gif] Every steak tartare recipe I have ever seen has cognac in it.

8

I’m sorry Brian - at first glance - I didn’t see Cognac in your recipe - I’m going to use your recipe this weekend - have lots of local butchers to work with where I’m going -

9

Not to state the obvious, but I think with tartare the ingredients matter more than the recipe. If you have the best quality beef, it needs little else. Fresh local shallot, salt packed sicilian capers, top drawer mustard; or not. Best quality meat might just need great salt, pepper, and fresh free range egg.
The beauty of any recipe like tartare is that, the better your ingredients; the more ingredients you can subtract. My two cents.

10

I would tend to agree. The homemade tartare I’ve been eating since I was a little kid is very basic: freshly grounded beef (typically from the butcher at the end of the street), spread it with your fork, spread Dijon mustard (the real one) as a thin layer on top, add salt, enjoy.

I pretty much hate all other tartare recipes because the whole point of them seems to be to hide the taste of the raw meat. Fortunately enough in French restaurants it’s usually possible to order a steak tartare “unprepared” (they just put the ingredients around the plate and you can do it yourself) and I eat it only with salt and mustard.

11

It starts with the knife…

12

Are you going to post some tasting notes? [popcorn.gif]

13

Speak the gospel, brother! [welldone.gif]

14

Do NOT use whole cuts which might have been needle-tenderized, unless you enjoy food poisoning. Needle-tenderization can contaminate the interior meat. Think of that as bacteria injections…not OK if the meat will be served raw.

15

Tru-dat.

Beware the Jaccard beef.

16

Clorax does the job.

17

Fly to Turin, rent car, drive to Alba. Eat.

Alternative recipe: Fly to Milan, rent car, drive to Alba. Eat.

18

Claude! You’re such a baller! :wink:

Truth be told, I have no issue buying fresh ground chuck at Costco and eating it raw. Never had an issue to date.




(btw Claude, I love having my Tartare at the bar at Le Central in SF. I realize it is old school, but that is where my french mother took me 20 years ago for steak-frites and I always go back!)

19

Try Perbacco next time.

20

Fantastic! Will be there next week. Thank you.