Steak Tartare Food

STEAK TARTARE (BEEF TARTARE)

Steps:

• Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it's still easily pierced with a knife. This will make it easier to finely hand-chop.
• Meanwhile, prep the shallot, capers, cornichons, and parsley in a small bowl, and set aside. In another small bowl whisk together the egg yolk, vinegar, mustard, oil, Worcestershire, and hot sauce.
• Remove the beef from the freezer, slice it thinly against the grain, then slice into fine strips, and then finally dice into small cubes, about ¼-inch across. Transfer the beef to a large mixing bowl and gently combine it with the shallot and caper mixture as well as the dressing. Taste and adjust seasoning as needed with salt, pepper, etc.
• Divide into 4 equal portions, press each portion into a round cookie cutter on a plate. Remove the ring and serve immediately, preferably with toast points/toasted baguette slices, fries and/or salad.

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.

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

Steps:

• In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.

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.

STEAK TARTARE

Steps:

• Chop sirloin into cubes.
• Place in food processor and chop/puree until meat is the consistency of ground beef.
• Mix with remaining ingredients; refrigerate for 2 hours.
• Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
• Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
• Put in bowls alongside.