Steak Tartare

Steak tartare is one of the most enjoyable dishes that I have experienced in the bistros in France. Tartare sauce was named by the French after the Tatars of the Eurasian Steppe in modern-day Russia. However, tartare sauce is probably not Tatar in origin as it is based on mayonnaise. It was more likely to have been invented in Europe. Recipes for tartare sauce vary a lot. In France, it is a mustard-based mayonnaise which is enhanced with chopped shallots, capers, and gherkin or cornichons.

Originally, steak tartare was made with horse meat. The earlier recipes suggested that the raw meat was served with tartare sauce on the side, but over time, there were changes in the method of preparation. Steak tartare becomes raw chopped beef mixed with egg yolks and other ingredients, but the concept of tartare sauce making is still implicitly expressed in the recipe.

Use the freshest and the best-quality meat for this dish as it will be eaten raw. The meat must not be fatty. I prefer beef fillet which is absolutely tender. Sirloin and rump steak are also good choices. They are less tender but have stronger flavours. Beef fillet is expensive but your butcher may be able to sell you the tail end of the fillet at a lower price as it does not have a uniform cross section. The best steak tartare is chopped by hand. It should be eaten as soon as possible after it is chopped.

Steak tartare is traditonally served with French fries, greed salad and/or toasted slices of baguette.

In Belgium, steak tartare is called filet américain. The term “tartare” is also used to refer to raw meat or fish dishes.

Steak Tartare

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Serves: 2 Prep Time: 30 minutes Cooking Time: 0 minute 0 minute

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 egg yolks
• 1 tsp Dijon mustard
• 2 tbsp vegetable oil or extra virgin olive oil
• 2 shallots, finely chopped
• 30g gherkin or cornichons, finely chopped
• 1 tbsp capers, rinsed and drained, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• 2 tbsp tomato ketchup
• A few dashes of Tabasco
• A few dashes of Worcestershire sauce
• 300g fresh beef fillet (alternatively sirloin or rump steak), straight from the fridge, finely chopped (by hand)

Instructions

1. Put the egg yolks, mustard and a pinch of salt in a bowl. Add the oil slowly and beat with a whisk, as if you were making mayonnaise.
2. Add the shallots, gherkin/cornichons, capers and parsley. Use a spoon to mix everything together to form the "tartare" sauce. Stir in the tomato ketchup, Tabasco and Worcestershire sauce.
3. Add the chopped meat. Mix well. Season with salt and freshly ground black pepper. 
4. Push the mixture into a round mould on the serving plate. Flatten the top and remove the mould. Garnish with some parsley leaves on the top and chopped parsley on the side if preferred.