German Steak Tartare Hors Doeuvres Food

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.

BEEF TARTARE (BOCCONCINO DI TARTARA)

Steps:

• Heat a griddle over high heat. Sear the lemon slices on each side until they become slightly caramelized. Set aside. When ready to serve, chop the beef filet as finely as possible by hand using a sharp knife. Form the chopped meat into loose balls, about 1 ounce each.
• Place the seared lemons on a plate and top with the filet tartare balls. Serve immediately with lemon zest and sea salt as accompaniments.

ARMENIAN STEAK TARTARE (CHEE KUFTA)

Steps:

• Combine vegetables and basil together and mix well.
• In a large bowl combine 2 cups of chopped vegetables and mix the bulgur, water, tomato sauce and salt.
• Mix well and let stand 10 minutes.
• Add meat and blend well.
• Knead about 5 minutes, moistening your hands with cold water at intervals.
• Taste for salt.
• Add more if necessary.
• Shape as desired and place on platter.
• We liked it squished flat with a fork and spread liberally with fresh chopped parsley and green onions as garnish.
• Eat with pita bread or crusty french bread, YUM!

SWEDISH STEAK TARTARE (RABIFF)

Steps:

• Grind the meat yourself or let the butcher do it for you.
• Make sure it is ice-cold when served.
• Do not season the meat in any way.
• Make four nicely shaped hamburgers of the meat.
• Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
• Separate the eggs.
• Make sure the yolks don't break.
• Crown the steaks with the yolks in their shells.
• Serve with salt, pepper and mustard à part.

CARNE APACHE

Steps:

• In a shallow dish (i use a shallow baking dish) spread out the ground beef evenly. Pour the lemon juice on it and mix it in well with a fork.
• Leave in refrigerator overnight, mixing with a fork every few hours so as to "cook" the beef.
• When ready to serve, add the tomatoes, onion, cilantro, chipotle peppers, salt, and pepper.
• I usually serve this on tostadas with a little hot sauce (valentina brand preferred, found in mexican section in grocery stores.).

CAVIAR AND STEAK TARTARE

Steps:

• In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
• Petrossian.