Classic Steak Tartare
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 4 servings
Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge.
What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut.
Use pasteurized or very fresh eggs from a reputable source.
Game plan: Keep the beef covered and refrigerated until you are ready to use it.
This recipe was featured in our 2007 no-cook story.
- 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
- 2 teaspoons brined capers, drained and rinsed
- 3 teaspoons Dijon mustard
- 2 large egg yolks
- 10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped Italian parsley leaves
- 4 teaspoons olive oil
- 3 dashes hot sauce (such as Tabasco)
- 4 dashes Worcestershire sauce
- 3/4 teaspoon crushed chile flakes (optional)
- Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
- Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.
COMMENTS | ADD YOUR OWN
even from a good dealer raw is raw .
raw = danger
raw = risk, not raw = danger if it's a good dealer
people have consumed raw beef for a while, and if they are farmed properly, there will not be an issue.
i agree with wingsabre - while it may be a risk, it doesnt really mean danger. people's immune systems are pretty hearty, so while there may be a trivial of bacteria and parasites (believe me, they're in everything, so dont freak out), our immune systems are built to handle it..... the only people that should really avoid eating raw things are people with immune deficiencies.
I agree in regards to the farming, and packaging, too...lots can happen between slaughter/packaging.
Myself...I will not eat anyone's eggs but my hen's eggs...because I know EXACTLY what went into their creation, if that makes sense.
And gosh, the quality of cage-free fresh, too.
I think it just depends how you were raised. As a kid we ate meat rare, licked pork meatball filling to test for salt, ate tons of raw fish, etc. So eating well-prepared raw beef isn't even an issue. Plus, I love steak tartare so much I'm willing to face the risk. In my mind, it's no more dangerous than the B grade sushi a lot of people are willing to consume nowadays.
I love raw beef. I also love raw horse meat sashimi. It's the handling that induces problems, not the products themselves.
You stand a better chance of getting ill from the keyboards and telephones at your office than you do eating raw meat from reputable sources.
Chicken little won't dictate my diet.