Beef Tartare Food

STEAK TARTARE

Steps:

• Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
• Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
• Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
• With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

BEEF TARTARE

Steps:

• For the beef tartare:.
• Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.) In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper.
• For the crispy parsnips:.
• Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips.
• Disclaimer:.
• Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

STEAK TARTARE

Steps:

• Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• * Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.

GERMAN STEAK TARTARE (HORS D'OEUVRES)

Steps:

• Lightly oil the inside of a 5-cup ring mold.
• Drain oil off anchovy fillets; separate and drain each on paper towels.
• Chop 4 of the fillets very finely and leave remaining whole; set aside.
• Chop onion very finely—you should have 1/2 cup.
• Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
• Using a wooden spoon, toss and mix until very well combined.
• Taste, and if necessary, add more seasonings.
• Mixture should be highly seasoned.
• Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
• Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
• To unmold: Uncover ring mold.
• Using a small knife, loosen meat mixture from edges of mold.
• Place a serving dish upside down on top of mold; invert mold and serving dish.
• Shake firmly to release meat mixture; remove mold.
• To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
• Drain olives; mound in center of ring mold.
• Arrange watercress around edge of meat.
• Be sure to keep the Steak Tartare refrigerated until ready to serve.
• It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.

ORIGINAL STEAK TARTARE

Steps:

• In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

STEAK TARTARE

Steps:

• Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
• Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

STEAK TARTARE (THANKS TO FREDY)

Steps:

• Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly.
• Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.