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.
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
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 ALLEZ RETOUR
This is a great refreshing version of the traditional recipe, because the meat mixture is very quickly colored over a very hot non-stick pan and served on a beautiful watercress coulis topped with a savory herb salad. It's great for a light evening outdoor meal, served with a light Pinot Noir. Enjoy
Provided by Jimmy dOr
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preparation:.
- Prepare the filet by completely removing all fat and white filaments from the meat.
- Emance (slice) the filet very finely both ways.
- Clean all of the herbs by immersing in a large amount of water.
- Once clean, thoroughly dry, and separate and mix the herb leaves for the coulis, salad and seasoning for the tartare, reserve covered with damp paper towels until needed.
- Peel the mushrooms and slice the mushrooms emance (slice), reserve.
- Prepare the filet by mixing well the filet of beef, onions, garlic, watercress, parsley, cilantro, salt, ground pepper, extra virgin olive oil to taste,Tabasco and Worcestershire sauce.
- Divide mixture in 4 and place in separate 2 1/2" metallic forms about 2 1/2" high, compressing well and refrigerate for at least 30 minutes.
- For the coulis:.
- Sauté the mushrooms, garlic over a hot fire with a little olive oil.
- Blanch the watercress and parsley, after several minutes, remove to iced water to stop the cooking and preserve the rich color.
- Thoroughly dry the blanched herbs and add, together with the sauteed mushrooms, garlic, salt and pepper, to a mixer and blend adding olive oil to the desired consistency.
- Correct the seasoning and pass through a chinois (strainer).
- Reserve.
- To assemble:.
- Prepare the vinaigrette, by mixing the olive oil and vinegar and lightly tossing with the herb salad.
- Add salt and pepper to taste.
- Set a non-stick sauté pan over high heat and quickly sauté (10 seconds) the meat after removing from the metallic forms to lightly color, turn and color the tops (10 seconds), insuring that the middle is raw.
- Set a ladle of the coulis in the middle of each plate.
- Top the coulis with a portion of the tartare adding the herb salad on the tartare.
- Sprinkle a pinch of the fleur de sel.
- Decorate the plate as desired and serve.
- You can also prepare the recipe as per the above but omit sautéing the tartare.
Nutrition Facts : Calories 1018, Fat 94.8, SaturatedFat 23.6, Cholesterol 119.4, Sodium 118.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.7, Protein 34
More about "steak tartare allez retour recipes"
TENDER STEAK TARTARE RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
STEAK TARTARE | TRADITIONAL APPETIZER FROM FRANCE | TASTEATLAS
From tasteatlas.com
STEAK TARTARE RECIPE BY JESS LACEY - HONEST COOKING
From honestcooking.com
CLASSIC STEAK TARTARE | RICARDO
From ricardocuisine.com
STEAK TARTARE - WIKIPEDIA
From en.wikipedia.org
TARTARE RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
STEAK TARTARE RECIPE | SIDECHEF
From sidechef.com
STEAK TARTARE - A RAW MEAT CULINARY ADVENTURE - DISH BY DISH
From dishbydish.net
SIMPLE AND SAFE CLASSIC STEAK TARTARE | ALTON BROWN
From altonbrown.com
BEST CLASSIC BELGIAN STEAK TARTARE - SIMPLE. TASTY. GOOD.
From junedarville.com
WHEN WAS STEAK TARTARE INVENTED? - BRADY'S LANDING - THE URBAN …
From theurbanbaker.com
STEAK TARTARE - THE SPRUCE EATS
From thespruceeats.com
STEAK TARTARE RECIPE - BBC FOOD
From bbc.co.uk
MR. BEAN'S REACTION TO BEEF TARTARE IS AMERICA IN A NUTSHELL
From wideopeneats.com
CLASSIC CUISINE: STEAK TARTARE - COMPLETE FRANCE
From completefrance.com
STEAK TARTARE - CUISINART.COM
WHERE IS STEAK TARTARE FROM? - BRADY'S LANDING
From theurbanbaker.com
CLASSIC STEAK TARTARE RECIPE (BEEF TARTARE) - MISSION FOOD ADVENTURE
From mission-food.com
TARTARE ALLER RETOUR- CHEF ARKADY - YOUTUBE
From youtube.com
TARTARE ALLER-RETOUR : ETHICALCANNIBALISM
From reddit.com
AUTHENTIC STEAK TARTARE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
STEAK TARTARE | SAVOY GRILL RECIPE | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
STEAK TARTARE (TARTARE DE FILET DE BOEUF) - SAVEUR
From saveur.com
CLASSIC STEAK TARTARE RECIPE | PC.CA
From presidentschoice.ca
TOM AIKENS’ STEAK TARTARE AUTHENTIC RECIPE - TASTEATLAS
From tasteatlas.com
RICK STEIN’S STEAK TARTARE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BEST FRENCH STEAK TARTARE RECIPE (EASY MINCED BEEF TARTARE)
From izzycooking.com
STEAK TARTARE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BEEF STEAK TARTARE RECIPE - SLOW THE COOK DOWN
From slowthecookdown.com
STEAK TARTARE (THANKS TO FREDY) RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK TARTARE RECIPE: THE FRENCH CLASSIC - DELISHABLY
From delishably.com
STEAK TARTARE RECIPE: THE FRENCH CLASSIC - FOOD NEWS
From foodnewsnews.com
MEXICAN STEAK TARTARE | CARNE APACHE RECIPE | MEXICAN RECIPES
From mexicoinmykitchen.com
EASY STEAK TARTARE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO EAT STEAK TARTARE (A FRENCH LOCAL'S GUIDE) - SNIPPETS OF PARIS
From snippetsofparis.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
Related Search