Cannibals Aka Steak Tartare Recipes
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.
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.
STEAK TARTARE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- * Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.
CANNIBALS AKA STEAK TARTARE
Have to admit - never tried them. However, growing up my entire family loved them. Often they were served at family get-togethers. My family could never agree on the best way to eat these. Some liked them on Italian bread, others on crackers or toast. If you're brave enough, use lots of salt and pepper. I'm not a beer drinker, but seems like that was the beverage of choice when eating these. Maybe that's it - you have to be drunk to eat them! Yes - these are raw! Unsure yield.
Provided by charlie 5
Categories Lunch/Snacks
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix the ingredients together well.
- Cover and refrigerate for 1 hour prior to serving.
Nutrition Facts : Calories 2529.4, Fat 71, SaturatedFat 24.4, Cholesterol 1034.2, Sodium 953.1, Carbohydrate 32.4, Fiber 4.5, Sugar 13.7, Protein 416.4
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