Thursday, November 28, 2013

Steak Tartare

I admit Steak Tartare may not be something you associate with winter food.
It's cold, it's fresh and would fit much better into a light summer dish.

However, after lots of braised meat, we felt like having something lighter for dinner.

When younger I used to be absolutely disgusted by the idea of eating raw meat.
Sushi kind of paved the way at the turn of the millennium for me to be more open-minded and willing to experiment with raw fish and meat.
But it certainly took me a while and an incredibly good Steak Tartare hors d'oeuvre I was served in a restaurant once, to get used to the idea.

Most important with dishes like this is definitely the freshness of the ingredients.
Therefore get your meat from a butcher you trust and fresh (organic) eggs.

Here is what you need for two servings (large portions) or 4 servings (appetizer size):

400g of beef tenderloin/filet
2 shallots finely chopped
2 tsp parsley, finely chopped
2 tsp chive, finely chopped
1 tsp of capers, finely chopped
2 small pickles/cornichons finely chopped
1 tsp (hot) mustard
6 splashes of Tabasco
1 tsp Worcestershire sauce

two egg yolks (4 small egg yolks, if it is for 4 servings)
good balsamic vinegar or crema di balsamico


Remove fat and connective tissue from the meat if necessary.
Chop the meat very finely with a sharp knife (NOT in the meat grinder)
Mix together with all the other ingredients.
Form 2-4 patties and create a little crater on the top surface of each of them.
Carefully place an egg yolk in each crater.

Sprinkle with balsamic vinegar or crema di balsamcio.

Serve immediately with salad and (toasted) bread.

All the measurements for the ingredients are approximately. Feel free to adjust and season to taste.
I used more mustard, worcestershire sauce and capers then asked in the recipe for example.

Oh yeah, and the birds are happy about their never ending winter food supply as well!