Rick Steins Steak Tartare Recipes

STEAK TARTARE

Steak Tartare image

Provided by Alton Brown

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

16 ounces top sirloin, cleaned and trimmed
2 teaspoons sherry vinegar
1/2 teaspoon dry mustard
2 large egg yolks
1/4 cup light olive oil
6 tablespoons finely diced shallots
2 tablespoons small, brined capers, drained and unrinsed
1 teaspoon kosher salt
1/4 cup celery leaves, finely chopped and divided
2 tablespoons fresh parsley, finely chopped and divided
1 teaspoon freshly grated lemon zest

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.

ORIGINAL STEAK TARTARE

Original Steak Tartare image

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

Ingredients

1 pound finely ground beef tenderloin
1 teaspoon brown mustard
½ teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1 egg

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

CROSTINI WITH BEEF TARTARE AND WHITE TRUFFLE OIL

Crostini with Beef Tartare and White Truffle Oil image

Provided by Rick Tramonto

Categories Beef Fish Mustard Appetizer No-Cook Cocktail Party Oscars Winter Shallot Parsley Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 anchovy fillets
2 garlic cloves, chopped
1/2 cup minced shallots
1 tablespoon drained, chopped capers
1 large egg
2 tablespoons Dijon mustard
1 1/2 teaspoons grated orange zest
1/4 cup olive oil
1 teaspoon Worcestershire sauce
1 pound beef tenderloin, freshly ground
Kosher salt and cracked black pepper
8 slices Rick's Basic Crostini
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon white truffle oil

Steps:

1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.

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