STEAK TARTARE (BEEF TARTARE)
A French classic, Steak Tartare is a raw preparation of beef that is common in French bistros, brasseries, and cafes. It's easy to make, requires no cooking, and is best with a side of fries, a light salad, and/or toast points/sliced toasted baguette.
Provided by Victoria
Categories Appetizer Main Course
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 429 kcal, Carbohydrate 2 g, Protein 27 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 142 mg, Sodium 418 mg, UnsaturatedFat 17 g, ServingSize 1 serving
ORIGINAL STEAK TARTARE
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
Provided by ITSIE
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g
STEAK TARTARE
Make and share this Steak Tartare recipe from Food.com.
Provided by debbie8760
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 474.5, Fat 32.6, SaturatedFat 12.6, Cholesterol 138.8, Sodium 393.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 40.1
STEAK TARTARE
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find-there's a time and place for economy cuts but this isn't one of them! Then, freezing the meat for about 20 minutes firms it up just enough so that it makes quick and easy work out of cutting it into small, even pieces.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
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
Steak tartare is hands down my favorite dish of all time. It's the perfect expression of meaty goodness: raw? Why yes it is. Potential danger due to consumption of pathogenic organisms? Yes there is. Can this danger be mitigated by judicious shopping, handling and preparation? Yes it can. Hey, life is risky business, but steak tartare is, in my estimation, well worth the gamble.This recipe first appeared in Season 1 of Good Eats: The Return.
Provided by Sarah Chanin
Categories Mains
Time 25m
Number Of Ingredients 10
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.
STEAK TARTARE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
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:
- 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.
More about "steak tartare food"
STEAK TARTARE - WIKIPEDIA
From en.wikipedia.org
Course AppetizerVariations Tartare aller-retourMain ingredients Raw beef
STEAK TARTARE WITH POMMES GAUFRETTES RECIPE : SBS FOOD
From sbs.com.au
4/5 (273)Servings 4Cuisine FrenchCategory Appetiser
CLASSIC STEAK TARTARE - RICARDO
From ricardocuisine.com
5/5 (67)Total Time 20 minsCategory AppetizersCalories 285 per serving
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From hearthstonelv.com
Estimated Reading Time 4 mins
- It’s Bursting With Flavor. Not every person is a steak person. In fact, a lot of people find it bland and boring. If you want a serving of meat that is packed with flavor and never boring, give tartare a try.
- It’s Completely Safe to Eat. One of the biggest reasons people tend to be apprehensive about tartare is because they think that eating raw beef is going to make them sick.
- It’s Easy to Digest. Did you know that it is actually more difficult to digest cooked meat than raw meat? So, if digestion issues tend to be a problem for you, then raw tartare may be the way to go.
- It is Filled With Enzymes. When meat is cooked, many of the important enzymes found in that meat are killed off. This is why so many people love eating raw beef- for the health benefits and all of the nutrients that stay in these meats when they are served raw.
- It is Filled With Vitamin B. As you start to digest that steak tartare, you won’t only get a delicious snack, but you can also get a great serving of vitamin B as well.
- It Will Open Your Eyes to More Food Options. Trying steak tartare is a great way to begin opening your eyes to more food options that you may never known were out there before.
- It is a Great Source of Protein. The egg yolk and raw beef in steak tartare are both great options for those who want to build lean muscles and introduce more protein into their diet.
- Your Immune System Will Thank You. Vitamin C is essential to maintaining a healthy immune system. While most people think of vitamin C as coming from vegetables and citrusy fruits, it can actually also be found in meats—until they are cooked.
- You Can Get More Oxygen to Your Body. When you see that red juice in red meat, chances are you thought it was blood, it is actually a mix of protein and water.
- It is Delicious. If all of these other benefits haven’t convinced you yet, eating raw steak tartare isn’t just good for you and typically misunderstood, it is also delicious as well and will be one food that we promise you will love to eat.
STEAK TARTARE - THECOOKFUL
From thecookful.com
Servings 4Total Time 15 minsAuthor Christine PittmanCalories 86 per serving
- In a medium bowl whisk together the egg yolk, olive oil, sherry vinegar, salt, and black pepper. Mix in the mustard powder, shallot, and capers. Set aside.
- Slice the filet as thinly as you can into wide strips. Slice the wide strips into the thinnest slices that you can. Chop the slices into the smallest pieces that you can.
- Gently combine the chopped steak with the egg yolk mixture, making sure it is thoroughly mixed but not over-mixed.
STEAK TARTARE AND BOSTON LETTUCE SALAD RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Category Beef
- Trim the meat; make sure you cut out the nerves. You can also ask your butcher to do so. Then cut “au couteau” with a knife and not a grinder, the meat in small cubes.
- Place a generous portion of tartare, sprinkle some crispy fried onions and add the egg yolk. In separate bowl serve the salad and eat the tartare with the toasted bread.
RECIPE: STEAK TARTARE - MOODY'S BUTCHER SHOP
From moodysbutchershop.com
Servings 6Category Appetizer
- Place the egg yolks in a large stainless steel bowl, add the mustard and anchovy paste and whisk well.
- Add the ketchup, Worcestershire sauce, hot sauce (Tabasco), salt and pepper and mix well again.
- Slowly whisk in the oil, then the Cognac – mix well and fold in the onions, capers, cornichons and parsley.
STEAK TARTARE RECIPE - GOOD FOOD
From goodfood.com.au
- Fries are a welcome source of heat, depending on the season, in an otherwise completely cold dish.
- I prefer the crunch of the crouton. Put shallots, parsley, capers and salt in small individual dishes.
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From finedininglovers.com
4.7/5 (6)Servings 2
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Estimated Reading Time 7 mins
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Estimated Reading Time 1 min
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