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Classic Steak Tartare
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By Walter Staib
Posted January 5th, 2008
This article is reprinted with permission from Black Forest Cuisine, by Walter Staib, (2006, Running Press)
Black Forest Cuisine
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Servings: 4
Author Notes: Parisian brasseries and elegant Black Forest hotels and restaurants share an affinity for this classic dish. Patrons of both types of restaurants expect to see it on their menus. As in Paris, hotels throughout the Black Forest serve Steak tartare with a variety of side dishes and ingredients, including pommes frites (French fries), caviar, and even egg yolks from quail, rather than from the more common chicken. Egg yolks are traditional to Parisian and Black Forest Steak Tartare, but you can certainly omit them if you wish. For the best result, I recommend purchasing only the freshest, leanest, finest quality beef tenderloin, freshly ground by a reputable butcher.

Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illness to young children, seniors, and those with compromised immune systems.
Ingredients: 1 1/2 tablespoons whole grain mustard
1 1/2 tablespoons olive oil
1 1/2 tablespoons Worcestershire sauce
hot pepper sauce to taste
3 1/2 tablespoons capers
3 1/2 tablespoons chopped yellow onion
3 1/2 tablespoons chopped fresh parsley
1/8 teaspoon Hungarian paprika
1/4 cup high quality cognac
1 pound ground beef tenderloin
anchovy filets for serving
4 egg yolks for serving (optional)
Instructions: 1. Combine the mustard, oil, Worcestershire sauce, hot pepper sauce, and 1 1/2 tablespoons each of the capers, onion, and parsley in the bowl of a food processor fitted with the blade attachment and puree until smooth.

2. Place the beef in a medium bowl and add the puree, paprika, and Cognac, tossing gently to combine. (Aggressive mixing will make the tartare tough.) Divide the tartare into four portions and roll each into a ball.  Press into patties and score decoratively with cross hatches using the back of a knife.

3. To serve, set each tartare in the center of a plate, arrange anchovies as well as the remaining capers, onion, and parsley around it, and, of desired, top the tartare with an egg yolk.


 

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