Steak Tartare

The great steak tartare can only be made with one cut of beef and that is the tenderloin. If anyone tells you anything different, they are WRONG! Also, the meat should never be ground; it should be chopped by hand until it is finely minced. Let everyone mix their own tartare at the table, because we all like it different, don't we?

Recipe from Fine Cooking Books
Steak Tartare
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Related Categories:

Appetizers, Beef, Beef Tenderloin
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  • 1 1/2 pounds beef tenderloin (tail end)
  • Large bunch of fresh parsley, chopped
  • 4 1/2 tablespoons Worcestershire sauce
  • 1/3 cup ketchup
  • Salt and pepper
  • Heaping 1/2 cup capers, finely chopped
  • 1 cup minced shallots
  • 4 egg yolks
  • Tabasco sauce for serving
Cut the meat into matchstick-thin strips, then bundle them up, turn them around 180 degrees, and cut into little cubes. Start chopping the meat and continue until it eventually forms into a ball on the board.
Mix the meat with some of the parsley, the Worcestershire sauce, a little of the ketchup, and some pepper. Spoon it onto serving plates and shape into a mound. The remaining ingredients should be arranged around the meat, and an egg yolk placed in the center of each serving. This allows everyone to add and mix and season to their taste.
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