I have a beef with the way Steak Tartare has been discombobulated !
Any old ground beef with a raw egg on top is passed off as Steak Tartare these days. I even suffered the gross indignation (I exaggerate for effect, but only slightly!!), of being presented with the raw ingredients and expected to 'cook' it myself. Really!! Would you ask a costumer to prepare anything other dish themselves?
This dish is supposed to reflect, in a more sophisticated fashion, the raw steak which, it is said, Tartar horseman placed between the saddle and their mount's back to be pounded and crushed during a fierce ride. The modern version is commonly assembled and prepared from the gueridon, ( a small round table).
It is true that there are different versions, from different countries. What I am talking about is what is being presented as a sophisticated dish. The steak in Steak Tartare must be that .... fillet of beef, not mince, not ground beef, not a mixture. The steak must be chopped into a fine dice. This is the art in it. There is a huge difference between chopped and minced, in both taste and texture.
Ingredients: Mise en place
These ingredients should be chilled or very cool. ( Notice that Tabasco is perfect here. Imagine, the heat of the Gobi desert, marauding Tartars, the heat of battle! )
Tartare Steak is simply the pounded raw meat seasoned, lightly dressed with oil and vinegar, and then shaped before the guests, manipulating into a neat roundel with two forks.
Chopped onions may be incorporated or served as an accompaniment.
Commonly a small well or depression is made on the top of the shaped steak, to receive a garnish of raw egg yolk.
Final garnish may include onion rings, anchovy fillet in julienne strips, capers and chopped hard boiled egg (yolk and white).
Oil and vinegar and other condiments are placed on the table.
A green salad is customary accompaniment, together with thinly sliced black bread and butter ( Danish rye or pumpernickel ).
Conquer this and you can ride off into sunset a culinary warrior.
Any old ground beef with a raw egg on top is passed off as Steak Tartare these days. I even suffered the gross indignation (I exaggerate for effect, but only slightly!!), of being presented with the raw ingredients and expected to 'cook' it myself. Really!! Would you ask a costumer to prepare anything other dish themselves?
This dish is supposed to reflect, in a more sophisticated fashion, the raw steak which, it is said, Tartar horseman placed between the saddle and their mount's back to be pounded and crushed during a fierce ride. The modern version is commonly assembled and prepared from the gueridon, ( a small round table).
It is true that there are different versions, from different countries. What I am talking about is what is being presented as a sophisticated dish. The steak in Steak Tartare must be that .... fillet of beef, not mince, not ground beef, not a mixture. The steak must be chopped into a fine dice. This is the art in it. There is a huge difference between chopped and minced, in both taste and texture.
Ingredients: Mise en place
- Finely chopped raw fillet steak
- Finely chopped raw onions and onions rings
- Anchovy fillets
- Capers
- Other flavourings to choice - e.g. Tabasco or Worcestershire sauce
- Chopped hard boiled egg
- Virgin Olive Oil
- Vinegar
- Brandy
- Salt
- Milled pepper to taste
- Cayenne pepper (optional)
- Raw egg
These ingredients should be chilled or very cool. ( Notice that Tabasco is perfect here. Imagine, the heat of the Gobi desert, marauding Tartars, the heat of battle! )
Tartare Steak is simply the pounded raw meat seasoned, lightly dressed with oil and vinegar, and then shaped before the guests, manipulating into a neat roundel with two forks.
Chopped onions may be incorporated or served as an accompaniment.
Commonly a small well or depression is made on the top of the shaped steak, to receive a garnish of raw egg yolk.
Final garnish may include onion rings, anchovy fillet in julienne strips, capers and chopped hard boiled egg (yolk and white).
Oil and vinegar and other condiments are placed on the table.
A green salad is customary accompaniment, together with thinly sliced black bread and butter ( Danish rye or pumpernickel ).
Conquer this and you can ride off into sunset a culinary warrior.