ORIGINAL STEAK TARTARE
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
Provided by ITSIE
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g
STEAK TARTARE
Steps:
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
BEEF TARTARE
Enjoy Chuck Hughes' perfectly seasoned tender beef tartare garnished with crispy parsnips.
Provided by Chuck Hughes
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the beef tartare: Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.) In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper.
- For the crispy parsnips: Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips.
STEAK TARTARE (THANKS TO FREDY)
Tartare is a word that the French give to something with (mostly) raw ingredients that are minced and/or chopped. This is a world-famous, award-winning recipe given to my father by the barman at a deluxe hotel, who would knock this up on demand in record time. And boy, was it in demand! Chop the beef by hand, as machines tend to crush the meat and you end up with a soggy mess. My father's award-winning barman friend (sadly, now no longer with us) actually used 2 knives simultaneously in each hand to do this. He prepared the whole thing, including chopping the meat, in 15 minutes. If he knew he was going to be busy, then he pre-cut and sliced and diced everything beforehand, in which case he served it in less than 5 minutes. Serve with thin, buttered toast.
Provided by Sonya Jane
Categories Appetizers and Snacks Seafood
Time 15m
Yield 4
Number Of Ingredients 15
Steps:
- Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly.
- Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 6.8 g, Cholesterol 158.7 mg, Fat 22.2 g, Fiber 0.3 g, Protein 16 g, SaturatedFat 8.2 g, Sodium 526.2 mg, Sugar 2.6 g
STEAK TARTARE
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find-there's a time and place for economy cuts but this isn't one of them! Then, freezing the meat for about 20 minutes firms it up just enough so that it makes quick and easy work out of cutting it into small, even pieces.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
- Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.
BEEF TARTAR
Make and share this Beef Tartar recipe from Food.com.
Provided by Nif_H
Categories Steak
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop beef with a sharp knife.
- Mix together all remaining ingredients. Add beef to mixture, mixing well.
- Serve immediately, with toast or fried potato gaufrette (crisp latticed potato wafers).
Nutrition Facts : Calories 298.9, Fat 24.5, SaturatedFat 7.9, Cholesterol 155.4, Sodium 134, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 18.2
ETHIOPIAN BEEF STEAK TARTAR (KITFO)
Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt.
Provided by yewoinfamilycooking
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the meat in small pieces; remove fat and seams.
- In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
- In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
- Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
- Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
- Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
- * You will find these spices in Ethiopian or Indian shops/groceries.
- ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).
Nutrition Facts : Calories 340.8, Fat 22.2, SaturatedFat 10.5, Cholesterol 112.6, Sodium 77.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.2, Protein 32.8
More about "beef tartar recipes"
RECIPES BEEF TARTARE | SOSCUISINE
From soscuisine.com
5/5 (9)Category First Courses/AppetizersAuthor MilkydayCalories 190 per serving
CLASSIC STEAK TARTARE | RICARDO
From ricardocuisine.com
5/5 (67)Calories 285 per servingCategory Appetizers
BEEF TARTARE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (155)Total Time 30 minsCategory Main DishesCalories 360 per serving
BEEF TARTARE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchCategory DrinkAuthor Rodney DunnTotal Time 28 mins
- Combine ingredients except ciabatta, olive oil and parsley in a large bowl, mix well, season to taste with sea salt and freshly ground black pepper and set aside to come to room temperature (around 1 hour).
- Meanwhile, preheat oven to 180C. Brush both sides of ciabatta slices with olive oil, then bake on an oven tray, turning once, until golden brown (7-8 minutes). Cool briefly.
BEEF TARTARE - MATT MORAN
From mattmoran.com.au
STEAK TARTARE | ENTREE RECIPES | SBS FOOD
From sbs.com.au
BEEF TARTARE RECIPE FRENCH BRASSERIE STYLE | RECIPES JOURNEY
From recipesjourney.com
TENDER STEAK TARTARE RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
CLASSIC STEAK TARTARE RECIPE (BEEF TARTARE) - MISSION FOOD ADVENTURE
From mission-food.com
STEAK TARTARE - WIKIPEDIA
From en.wikipedia.org
BEEF TARTARE AND POTTED BEEF RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TARTARE RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ULTIMATE STEAK TARTARE RECIPE (BEEF TARTARE) - A SPICY …
From aspicyperspective.com
STEAK TARTARE RECIPE - BBC FOOD
From bbc.co.uk
ANTHONY BOURDAIN STEAK TARTARE RECIPE: USE YOUR KNIFE SKILLS
From bloomberg.com
NIGELLA'S STEAK TARTARE RECIPE - BBC FOOD
From bbc.co.uk
BEEF TARTAR | METRO
From metro.ca
THE SECRETS OF FRENCH CUISINE: FRENCH-STYLE STEAK TARTARE
From finedininglovers.com
HOW TO MAKE RESTAURANT-QUALITY BEEF TARTARE AT HOME
From epicurious.com
STEAK TARTARE RECIPE GORDON RAMSAY - CHEFS & RECIPES
From chefsandrecipes.com
THE BEST BEEF TARTARE RECIPE - MY MOM'S - WONDERFUL WANDERINGS
From wonderfulwanderings.com
BEST FRENCH STEAK TARTARE RECIPE (EASY MINCED BEEF TARTARE)
From izzycooking.com
BEEF TARTARE | WOOLWORTHS TASTE
From taste.co.za
STEAK TARTARE | SAVOY GRILL RECIPE | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
STEAK TARTARE RECIPE
From petitegourmets.com
STEAK TARTARE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
14 EXCELLENT STEAK TARTARE RECIPES TO MAKE | GOURMET TRAVELLER
From gourmettraveller.com.au
RICK STEIN’S STEAK TARTARE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BEST ANTHONY BOURDAIN'S STEAK TARTARE RECIPES | FOOD NETWORK …
From foodnetwork.ca
RECIPE: STEAK TARTARE - MOODY'S BUTCHER SHOP
From moodysbutchershop.com
BEEF TARTAR RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEEF STEAK TARTAR RECIPE 2021 EASY RECIPE TOP
From easyrecipe.top
BEEF TARTARE | WILLIAMS SONOMA
From williams-sonoma.com
STEAK TARTARE | COOKING KOSHER WITH COR
From blog.cor.ca
FRENCH STEAK TARTARE RECIPE & HISTORY - ALL YOU NEED TO KNOW!
From philosokitchen.com
BEST CLASSIC BELGIAN STEAK TARTARE | SIMPLE. TASTY. GOOD.
From junedarville.com
STEAK TARTARE RECIPE: THE FRENCH CLASSIC - DELISHABLY
From delishably.com
CLASSIC KETO STEAK TARTARE - RECIPE - DIET DOCTOR
From dietdoctor.com
BEEF STEAK TARTARE RECIPE - SLOW THE COOK DOWN
From slowthecookdown.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love