Cookbook:Steak Tartare

Steak Tartare
Category	Meat recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Steak tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions and seasonings, and sometimes with raw egg. This dish is popular in Belgium, where it is known as filet américain ("American fillet").

Ingredients

• ½ pound (227 g) of quality tender beef (filet mignon) with all connective tissue removed
• 1 egg yolk
• 1 tsp Worcestershire or soy sauce
• 1 tbsp whole grain mustard
• 1–3 drops hot pepper sauce, as desired
• 2 tbsp chopped onions
• Salt
• Freshly ground pepper to taste
• Sliced bread (e.g. rye, pumpernickel, etc.)

Procedure

1. Finely chop the beef, or run it twice through a meat grinder with a ¼ inch (0.64 cm) plate.
2. Loosely combine the minced beef, egg yolk, Worcestershire sauce, mustard, hot sauce, onions, salt, and pepper.
3. Spread on the bread slices to make open-faced sandwiches. The steak tartare may also be served on buttered toast.
4. Serve on chilled plates with a favorite beverage.

Notes, tips, and variations

• Note that consumption of steak tartare made with contaminated ingredients can cause serious illness or death. It is very likely that one can contract either pathogenic E. coli infection or salmonellosis since even the best ground beef is a composite of many different slaughtered animals, increasing the risk incrementally.
• In Poland, steak tartare is called tatar or stek jednojajeczny, and diced Polish style pickled cucumber or polish Gherkin "ogorek konserwowy" is sometimes added.