Steak tartar - forbidden food
While we were in Paris we dined on steak tartar and we loved it. It’s a shame that one can’t order this simple pleasure in a restaurant here in the states; but alas our government feels compelled to protect us from food…cigarettes and other carcinogens, not so much… food, but of course! I’ll leave it at that because if I contemplate it any further and attempt to write another word about it I’ll end up on a ranting screed. I’m sure you can guess how I feel about this issue.
Since we cannot enjoy this elsewhere I made it for dinner the other night. The thing about steak tartar is that there are so many recipes and I guess you just have to pick one and go with it. Some listed ketchup or mayonnaise as an ingredient and others listed anchovies. This is the recipe I used and I wasn’t crazy about it. Next time I will do it as per the instructions of Richard Olney in his book The French Menu Cookbook :
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8 oz beef, sirloin or filet
Salt and pepper
Dash of worcestershire sauce
Remove fat, tendon, and sinew from the meat. Chop the meat finely with a sharp knife. I used my cuisinart and it chopped it too fine…it was mushy. Toss all this together in a large bowl. Divide it into 2 servings and mound it on each plate. Put an egg yolk in a well atop each mound. Around the edge of the plate arrange:
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Red onions, diced fine
Cornichons, diced fine
Capers, chopped fine
Parsley, chopped fine
About 1 tablespoon of each should be sufficient. Also make available oil and vinegar, hot sauce, catsup, and dijon mustard. So each plate can be adjusted to the diner’s preferences.
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13 Responses to “Steak tartar - forbidden food”
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Vanessa, you rock! You’ve got guts and the kitchen chops…I’d devour this quicker than Hannibal Lecter in presence of flesh!
We love this!
It used to be standard bar fare back in the ‘beer bar’ days in the Wisconsin of my youth…. There would be big platters of it sitting out on the bar for games, B-day parties….
And we lived to tell the tale!
We can still get it out here, but it’s no longer very common!
Hm. Raw steak, and raw egg.
You’re trying to kill yourself, aren’t ya?
Steak tartare has really gone off the menu lately, despite being quite delicious. A bit of raw meat never hurt anyone (actually, maybe it did)!
Peter, thanks…you made my day!
katie, oh, those good old days.
Eric, Nope, I know where my meat was raised, I see the farmer every week. I know where and how it was processed…same for the eggs. Not to worry…I’m alive and kicking. But thanks for your concern.
luckily i can still get beef tartare at japanese places around here, but i might be tempted to try out this recipe anyway.
You know, while I really do love raw fish, I just can’t do raw beef.
I can’t believe you topped it off with a raw egg. Really, the food police will be knocking on your door if you aren’t careful.
Scott, surely a burger at McDonalds is more dangerous?
prayer, give it a try, you’ll love it. Just make sure you use high quality beef, preferably from someone you know…same with the eggs.
jef, what can I say…I’m a scandalous wench and they’ll never catch me…never!!!
Great picture! Are you not allowed to serve steak tartare in the States?
I had my first steak tartare in Hong Kong (Landau’s Restaurant) when I was about 10 or 11. I was really miffed that I had to share it with my sister as my mum wouldn’t let me eat a whole one. I’m still alive!
My Beloved adores this, too - he calls it a “cannibal sandwich.” We can get it at restaurants here in the Bay area and I sneak him a little fresh ground beef whenever we make hamburgers at home. His daughters shudder but he smacks his lips!
I liked this as a kid, but not quite so much these days. My attraction to beef is waning the older I get (pork on the other hand..) My grandfather in Rome LOVED this dish, he made it somewhat regularly (as a young man he also drank plenty of raw eggs, smoked 2 packs a day and lived to 91, so there you go…). I don’t know if restaurants in Italy are serving it anymore. I agree–best to make your own!
Hi Vanessa,
Love your blog and this salad especially. I’d like our sites to link up, perhaps you would get in touch. BTW my site is http://www.foodari.com
Thanks,
Jonathan
PS Just realised I’ve left my comment on the worng recipe!