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Steak Tartare Recipe

Steak Tartare Recipe

Raw food may not be for everyone but thank god more and more are eating it, be it fish or meat, it makes it all the more easy to get hold of when you’re at a restaurant. Steak tartare is the quintessential raw dishes; that perfect mix of meat with a spice, rich egg yolk, salty caper, sharp shallot and acidic zing of gherkin. Served along side a nicely dressed salad and a bowl of salty fries, it’s unbeatable and can be adjusted to taste for all pallets with such ease.

Ingredients (for one)

For the Tartare –
80g the best quality fillet steak you can get from a butcher – make sure you tell them it’s for steak tartare and don’t use packaged supermarket steak
1 egg yolk per person
1 dessert spoon finely chopped shallot
1 dessert spoon roughly chopped capers
1 dessert spoon finely chopped parsley
1 dessert spoon finely chopped gherkin

For the Sauce –
1 tablespoon tomato ketchup
1 teaspoon English mustard powder
Juice of quarter a lemon
Tabasco to taste
Worcestershire Sauce to taste
Salt
Pepper

Method

For the steak tartare you can choose how to start. If you’re worried about raw meat and food poisoning do as they do in restaurants, heat a large cast iron pan, when it starts smoking sear the outside of the meat. Remove the fillet and trim off the cooked meat. If you’re not worried about food poisoning then you need not sear the outside, but this is up to you and you maybe at risk from food poisoning.

Take the meat and dice it into approximately 1cm cubes. Then blitz it in a food blender to tear it up roughly. Be careful not to blitz it too much, 20-30 seconds should be plenty, you still want it to have bite and texture.

Once the meat is as you want it, put it in a bowl with the shallot, capes, parsley, gherkin and seasoning. Using your hands combine the ingredients so that everything is evenly combined.

For the sauce, combine all the sauce ingredients and adjust the spicing to taste. Then add enough of the sauce to the meat as is needed to bind the mixture. Plate the steak tartare and top with an egg yolk. Serve with fries, a dressed salad, toast, along with any leftover sauce, Tabasco and Worcestershire Sauce to add as you want.

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