Cookbook:Steak Tartare(Redirected from Cookbook:Steak tartare)
|This dish contains raw meat. Be advised that raw meat may cause food poisoning and could be especially hazardous for the elderly, small children, and pregnant women.|
This dish is popular in Belgium, where it is known as Filet américain ("American fillet").
- 1/2 pound (227g) of quality beef (filet mignon) with all connective tissue removed.
- One egg yolk.
- One Teaspoon Worcestershire or Soy sauce.
- One Tablespoon whole grain mustard.
- 1-3 drops of hot pepper sauce, as desired.
- 2 Tablespoons of chopped onions.
- Salt and fresh ground pepper to taste.
In Poland - (Steak Tartare called - "Tatar" or "Stek Jednojajeczny" ) - in some recipes diced Polish style pickled cucumber or polish Gherkin "ogorek konserwowy" are added. Traditional Polish recipe involves meat (filet mignon), egg yolk, chopped onions, diced Gherkin, Salt and fresh ground pepper plus salt to taste; sometimes served on the wheat white bread.
- Finely chop the beef, or run twice through a meat grinder with 1/4 inch (0.75cm) plate.
- Mix all the ingredients loosely and spread on bread slices (Rye, Pumpernickel, etc.) to make open-faced sandwiches. The steak tartare may also be served on buttered toast. Serve on chilled plates with a favorite beverage.
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.