Introduction
Steak tartare is a classic dish that showcases the true flavors of raw beef, complemented by a variety of flavorful ingredients. This elegant dish is often served as an appetizer or a light meal, and it is perfect for those who enjoy bold and unique flavors. Let’s dive into the delicious world of steak tartare and learn how to prepare this delightful dish from scratch.
Detailed Ingredients with measures
1 pound raw steak
1 shallot
1-2 pickles
1 tablespoon capers
2 anchovies
2 large egg yolks
1 teaspoon Dijon mustard
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground paprika, plus more for serving
⅛ teaspoon ground cayenne pepper
For Serving:
4 large egg yolks
Chopped fresh parsley (optional)
Olive oil (optional, for drizzling)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: Serves 4
Enjoy the process of making this exquisite dish, and remember to serve it fresh with toasted bread or crackers for an outstanding culinary experience. Practice your knife skills and have fun as you bring a classic dish to life!
Detailed Directions and Instructions
Preparation
1. Wash your hands, work surface, and utensils thoroughly before beginning.
Trimming the Steak
2. Trim away any visible fat or connective tissue from the steak.
Chopping the Steak
3. Cut the steak into thin slices, then into thin strips, and finally finely chop it into small, uniform pieces. Alternatively, you can ask your butcher to finely grind the beef for you.
Mincing the Ingredients
4. Finely mince the shallot, pickles, capers, and anchovies. Ensure that all these ingredients are finely minced to blend well with the meat.
Combining Ingredients
5. In a mixing bowl, combine the finely chopped beef, egg yolks, Dijon mustard, ketchup, Worcestershire sauce, kosher salt, freshly ground black pepper, paprika, and a pinch of cayenne pepper.
Folding in Minced Ingredients
6. Fold in the finely chopped shallots, pickles, capers, and anchovies into the tartare base.
Presenting the Tartare
7. To present the steak tartare, you can use a food ring mold to create a neat, round shape on the serving plate. Alternatively, you can simply mound the tartare on each plate using a spoon.
Adding the Egg Yolk
8. Top each serving with a raw egg yolk.
Garnishing
9. Garnish with chopped fresh parsley and a sprinkle of paprika. Drizzle with a bit of olive oil if desired.
Serving Suggestion
10. Serve immediately with toasted bread or crackers.
Notes
Hand Hygiene
– Always wash your hands before handling food to ensure cleanliness.
Meat Freshness
– Use high-quality, fresh steak to ensure the best flavor and texture in your tartare.
Ingredient Substitutions
– For a milder flavor, you may substitute capers and anchovies with less salty alternatives.
Serving Temperature
– Steak tartare is best served immediately after preparation to maintain freshness and flavor.
Cook techniques
Handling Raw Meat
Ensure that you wash your hands and work surfaces to prevent cross-contamination. When trimming steak, use a sharp knife to remove visible fat and connective tissue for better texture in your dish.
Chopping Steak
Cut the steak into thin slices, then into strips, and finally chop into small, uniform pieces. This method ensures even mixing with other ingredients and a pleasant texture.
Mincing Ingredients
Finely mince shallots, pickles, capers, and anchovies. Uniform sizes help these ingredients blend smoothly into the steak mixture, enhancing flavor distribution.
Mixing Ingredients
In a mixing bowl, combine finely chopped beef with egg yolks, Dijon mustard, ketchup, Worcestershire sauce, salt, black pepper, paprika, and cayenne pepper. Mix gently to maintain the texture of the meat while ensuring all ingredients are incorporated.
Plating Techniques
Use a food ring mold for a professional presentation of steak tartare, or mound the mixture with a spoon for a more rustic look. This enhances the visual appeal of the dish.
Garnishing
Top each serving with a raw egg yolk, and add chopped fresh parsley and paprika. A drizzle of olive oil can elevate the dish further, adding richness.
FAQ
Is it safe to eat raw steak in tartare?
Yes, but ensure you use high-quality, fresh meat from a reputable source and follow proper handling techniques.
Can I substitute the anchovies?
Yes, if you prefer not to use anchovies, consider using soy sauce or tamari for added umami flavor.
How do I know if the steak is fresh?
Fresh steak should have a bright red color and a firm texture. There should be no off odors.
What can I serve steak tartare with?
Steak tartare is traditionally served with toasted bread or crackers. It can also be paired with salad greens.
Can I make steak tartare ahead of time?
It is best served immediately after preparation to ensure freshness and food safety. However, you can prepare the component ingredients in advance.
Conclusion
This steak tartare recipe showcases the rich, bold flavors of raw beef perfectly complemented by the tanginess of pickles, capers, and anchovies. The addition of rich egg yolks and diverse seasonings makes this dish both luxurious and satisfying. Serve it fresh with toasted bread or crackers for an impressive and indulgent appetizer that is sure to wow your guests.
Steak Tartare with Avocado
Try adding diced avocado for a creamier texture and a delightful contrast to the tangy elements. The richness of the avocado pairs well with the steak and enhances the overall experience.
Spicy Tuna Tartare
Substitute the raw steak with finely diced sushi-grade tuna, and incorporate similar ingredients for a fresh take on tartare. Add a touch of sriracha for an extra kick.
Beef Tartare with Truffle Oil
Drizzle a little truffle oil over the prepared tartare just before serving. The earthy flavor of truffles takes the dish to a whole new level of luxury.
Asian-Inspired Tartare
Incorporate sesame oil, diced green onions, and a splash of soy sauce for an Asian twist. Serve with wonton chips instead of traditional bread for a unique presentation.
Vegetable Tartare
For a vegetarian version, replace the beef with finely diced beets, carrots, and zucchinis, and mimic the original seasoning elements. Serve with a similar array of garnishes to make an elegant dish.
Steak Tartare with Roquefort
Crumbled Roquefort or another blue cheese can be added to the tartare, offering a bold and creamy flavor that perfectly balances the savory elements of the dish.
Classic French Côte de Boeuf Tartare
Use a traditional French preparation by incorporating fresh herbs like tarragon and parsley, and serve alongside Pommes Frites for an authentic brasserie experience.
