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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
Prepare the meat. Place it into a suitably sized bowl.
Add the salt, pepper, and olive oil into the bowl.Advertisement
Use your hands to mix everything together well.
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.
Place it on a serving plate. Press it down lightly with your palm to flatten it.
Repeat the process with three other servings, until you have a pressed ball of minced steak on each plate.
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.
Add the garnishes. Add some mayonnaise, capers, and onions to each plate.- Spread some chopped parsley on the dish.
Serve. Serve immediately after making.Advertisement
Community Q&A
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- QuestionHow much salt and pepper do I add?
Community AnswerThis is to your own taste. Generally, a generous pinch of each is used. Use your thumb and two or three fingers to scoop the amount of salt or pepper you like. - QuestionHow is this safe to eat?
Community AnswerIt's beef, so it's quite safe. Source your cuts from a good butcher, if possible with grass-fed beef.
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Tips
- 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]Thanks
- Anchovy fillets can also be added if wished.[3]Thanks
- Horseradish is another delicious addition.[4]Thanks
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Warnings
- Dispose of any uneaten portions completely. This is not an appropriate dish for using as "leftovers".Thanks
- 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.Thanks
- 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.Thanks
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Things You'll Need
- 4 serving plates
- Spoon
- Medium bowl
References
- ↑ Stephanie Alexander, The Complete Book of Ingredients and Recipes for the Australian Kitchen, p. 157, (2004), ISBN 978-1-920989-00-2
- ↑ Frances Case, 1001 Foods You Must Try Before You Die, p. 513, (2008), ISBN 978-0-14-301021-0
- ↑ Stephanie Alexander, The Complete Book of Ingredients and Recipes for the Australian Kitchen, p. 157, (2004), ISBN 978-1-920989-00-2
- ↑ Stephanie Alexander, The Complete Book of Ingredients and Recipes for the Australian Kitchen, p. 157, (2004), ISBN 978-1-920989-00-2
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