Steak Tartare Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK TARTARE



Steak Tartare image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

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

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

STEAK TARTARE



Steak Tartare image

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

8 ounces high-quality beef tenderloin, any fat and gristle removed
1 tablespoon finely chopped shallots
1 tablespoon capers, drained and chopped
1 tablespoon finely chopped curly parsley, plus sprigs for serving
4 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
Flaky sea salt (such as Jacobsen's) and freshly ground black pepper
1 large egg yolk
2 tablespoons Dijon mustard
Lightly toasted pumpernickel bread, salted butter, and cornichons, for serving

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



Steak Tartare image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 pounds filet mignon, diced*
1/2 small red onion, finely diced
2 tablespoons capers, drained
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (recommended: Tabasco)
1 large egg yolk
Kosher salt and freshly ground black pepper
Grilled country bread, for serving

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.

STEAK TARTARE



Steak Tartare image

Make and share this Steak Tartare recipe from Food.com.

Provided by debbie8760

Categories     Meat

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 lbs sirloin steaks (virtually eliminates the chance of obtaining any diseases associated with consuming raw ground beef)
4 tablespoons dry red wine
3 garlic cloves, minced
3/4 teaspoon Tabasco sauce
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon season salt
1 teaspoon curry powder

Steps:

  • Chop sirloin into cubes.
  • Place in food processor and chop/puree until meat is the consistency of ground beef.
  • Mix with remaining ingredients; refrigerate for 2 hours.
  • Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
  • Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
  • Put in bowls alongside.

Nutrition Facts : Calories 474.5, Fat 32.6, SaturatedFat 12.6, Cholesterol 138.8, Sodium 393.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 40.1

STEAK TARTARE (THANKS TO FREDY)



Steak Tartare (Thanks to Fredy) image

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

2 teaspoons olive oil
2 tablespoons ketchup
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 dashes hot pepper sauce (such as Tabasco®), or more to taste
¼ teaspoon curry powder, or to taste
1 pinch salt
1 pinch ground black pepper
4 anchovy fillets
2 tablespoons finely chopped onion
2 tablespoons finely chopped gherkin pickles
½ tablespoon capers, roughly chopped
10 ½ ounces beef filet, finely chopped by hand
2 egg yolks
¼ cup beer

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



Steak Tartare image

The curative powers of raw meat are often cited and frequently lampooned - I'm thinking of the guy slumped back in his chair, after the brawl, with a fat raw steak on his mangled black eye. I can't speak to that, but a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o'clock in the afternoon on New Year's Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. The strong-flavored pumpernickel bread is a family nostalgia that has become a beloved preference. The butter and the Vegemite are personal eccentricities I happen to find exceptionally delicious.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, main course

Time 30m

Yield 2 servings

Number Of Ingredients 14

8-10 ounces highest-quality beef tenderloin, trimmed of all silver skin, fat flap, gristle - leaving nothing but dark red beef
2 slices dense, unleavened black pumpernickel bread
2 tablespoons unsalted Irish butter, tempered to cool and spreadable
4 teaspoons Dijon mustard
2-4 teaspoons Vegemite, per your taste
1 small, firm, shiny red onion, peeled and thinly sliced in rings
Coarse kosher salt
2 tablespoons capers, in brine
Watercress leaves from one bunch, stems saved for another use
Celery leaves from one bunch
6 sprigs parsley, roughly chopped - just 3 or 4 cuts with a chef knife
Freshly ground black pepper
2 tablespoons Worcestershire sauce
2 egg yolks, raw, or 1 if cooked

Steps:

  • Place the trimmed beef in the freezer for 20 minutes while you prep the rest of the ingredients. Meanwhile, butter the bread, wall to wall, then slather the mustard evenly among the two buttered slices. Finish each slice with a healthy schmear of the Vegemite.
  • In a bowl, toss the red onion slices with a healthy pinch of salt, allowing the rings to separate, and soften a bit from the salting. Add the capers with a bit of their brine and the cress, celery leaves and parsley, and toss well, making a little salad.
  • Working quickly, remove the meat from freezer. It will now be firm and easy to cut. Slice into 1/8-inch-thin slices. (We often wear doubled-up latex gloves to help keep the heat from our hands from transferring to the beef. The warmer the meat, the more difficult to cut beautifully. Also, this is the occasion for your sharpest knife.) Shingle the meat slices ever so slightly, and slice into 1/8-inch matchsticks.
  • Turn your cutting board 180 degrees, and cut the matchsticks into 1/8-inch tiny dice, resembling the cut called brunoise.
  • Transfer your elegantly hand-chopped meat to a glass, stainless or ceramic bowl, and season with the Worcestershire sauce, a couple pinches of coarse kosher salt and a few good grinds of black pepper, and toss together distributing the seasoning, using a fork.
  • Distribute the seasoned beef evenly between the two slices of buttered, seasoned bread, and form into a patty, more or less, still using the fork. Arrange the salad over the beef artfully, distributing evenly between the two portions. Give the whole enterprise a healthy finishing grind of black pepper.
  • Nestle each yolk, still in its half shell if using raw, into the mound, and let each guest turn the yolk out onto the tartare before eating. If using cooked yolk, microplane the yolk over the tartare to finish.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 39 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 18 grams, Sodium 901 milligrams, Sugar 5 grams, TransFat 0 grams

More about "steak tartare recipes"

CLASSIC STEAK TARTARE | RICARDO
classic-steak-tartare-ricardo image
2008-12-03 Preparation. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside. With a knife or a meat grinder fitted with a …
From ricardocuisine.com
5/5 (67)
Calories 285 per serving
Category Appetizers


HOW TO MAKE RESTAURANT-QUALITY BEEF TARTARE AT HOME
2015-10-29 Instead, grab the sharpest chef's knife you have, cut the tenderloin into very thin slices (about 1/8" thick). Then, stacking a few slices at …
From epicurious.com


NIGELLA'S STEAK TARTARE RECIPE - BBC FOOD
Method. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt …
From bbc.co.uk


BEST STEAK TARTARE RECIPES | GOOD EATS | FOOD NETWORK …
2019-09-27 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.
From foodnetwork.ca


STEAK TARTARE | SAVOY GRILL RECIPE | GORDON RAMSAY RESTAURANTS
Cooking instructions. Using a very sharp knife, dice the tenderloin. Mix together all of the ingredients to make the sauce in a glass bowl, season to taste. Add the steak to the bowl and mix thoroughly. place a 100mm ring on each plate and transfer the tartare into the ring, pressing down to create a flat surface with the back of a spoon.
From gordonramsayrestaurants.com


YES, STEAK TARTARE IS SAFE TO EAT | HOWSTUFFWORKS
2021-03-17 The USDA warns against eating steak tartare, "cannibal sandwiches" and other uncooked beef due to the risk of foodborne illness. "The USDA recommends you cook all meat," Daguin says. "However, when basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low." McGill University's Office for Science and ...
From recipes.howstuffworks.com


TARTARE RECIPES - GREAT ITALIAN CHEFS
This collection of tartare recipes contains some fantastic starter ideas from a number of Italy's best chefs. Marco Stabile's beef tartare recipe is topped with black truffle caviar for a luxurious finish, while Giorgio and Gian Pietro Damini's Raw beef with tomatoes and mozzarella is an easy starter recipe which allows the quality of its ...
From greatitalianchefs.com


STEAK TAR TARTARE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


STEAK TARTARE RECIPE GORDON RAMSAY - CHEFS & RECIPES
Now, Add the steak, fold in all the ingredients, add salt to taste, and mix again. Keep the mixture chilled until ready to assemble and eat. Using a round mold or ramekin, press the tartare into two portions. Spread each on two plates. In each portion, make a small well in the center and gently add the egg yolk.
From chefsandrecipes.com


ULTIMATE STEAK TARTARE RECIPE (BEEF TARTARE) - A SPICY PERSPECTIVE
2021-07-09 Mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, 1 tablespoon lemon juice, and spicy mustard. Stir to combine. Set out a mixing bowl. Add the chopped steak, minced shallots, capers, egg yolk mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Mix well.
From aspicyperspective.com


ANTHONY BOURDAIN STEAK TARTARE RECIPE: USE YOUR KNIFE …
2020-06-19 Place the egg yolks in a large bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then ...
From bloomberg.com


THE SECRETS OF FRENCH CUISINE: FRENCH-STYLE STEAK TARTARE
2021-11-18 Tomato jam. - In a saucepan, heat up the olive oil and add the onions, sweat them without colour. - Add the garlic and cook for another minute. - Add the tomato and cook for few minutes, sprinkle the brown sugar. - Cook for 10 minutes. - Deglaze with balsamic vinegar and reduce until the mix thickens. - Finish with coriander, cool down and reserve.
From finedininglovers.com


BEST ANTHONY BOURDAIN'S STEAK TARTARE RECIPES | FOOD …
2009-10-30 Step 1. Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley. Step 2.
From foodnetwork.ca


STEAK TARTARE - THE SPRUCE EATS
2021-07-21 Steak tartare is a classic French dish, but one that is now loved across the world. There are many variations on the original dish and this recipe is French in origin, but with the slight twist of a lemony, sharp-dressing. The dish includes finely chopped gherkins and tiny pieces of red onion stirred throughout.
From thespruceeats.com


STEAK TARTARE RECIPE - GREAT BRITISH CHEFS
2. Shape the mix into 4 patties using a round cutter (there will be sauce leftover in the bowl, do not discard as it is needed for step 4) 3. Toast the slices of sourdough. 4 slices of sourdough bread. 4. Plate up the steak tartare patties and drizzle with a little of the sauce left in the bowl. Top with a raw egg yolk and accompany with a ...
From greatbritishchefs.com


RECIPE: STEAK TARTARE - MOODY'S BUTCHER SHOP
Instructions. Place the egg yolks in a large stainless steel bowl, add the mustard and anchovy paste and whisk well. Add the ketchup, Worcestershire sauce, hot sauce (Tabasco), salt and pepper and mix well again. Slowly whisk in the oil, then the Cognac – mix well and fold in the onions, capers, cornichons and parsley.
From moodysbutchershop.com


STEAK TARTARE | ENTREE RECIPES | SBS FOOD
125 g grass-fed fillet steak, fat and sinew removed, finely chopped with a sharp knife; 1 tbsp white onion, finely chopped ; 1 tbsp parsley, finely chopped ; 1 tbsp chives, chopped; 2 pinches of ...
From sbs.com.au


STEAK TARTARE – LA BOîTE
Recipes; Steak Tartare; To me there are few things so satisfying and delicious as a well-made steak tartare. Requiring only basic knife shills and top-quality ingredients (like our OMG blend), this French dish (by way of America, Germany, and Turkey), is perfect for parties, as an appetizer, or for a slow weekend lunch. . Related Products. Kampot Red Pepper. $16.00; Add to cart. …
From laboiteny.com


CLASSIC STEAK TARTARE RECIPE | PC.CA
How to make. Step 1 Preheat oven to 375°F (190°C). Place 8 salad plates in the refrigerator to chill. Place tenderloin in freezer for 30 minutes. Step 2 Using clean knife and cutting board, cut tenderloin into very thin slices. Cut each slice into thin strips, and then mince into a very small dice. Once all tenderloin has been chopped ...
From presidentschoice.ca


BEST FRENCH STEAK TARTARE RECIPE (EASY MINCED BEEF TARTARE)
2021-11-17 Place the steak on a clean cutting board, and mince the steak finely with a sharp knife. In a medium mixing bowl, add minced steak and olive oil. Mix to combine. Add pickled cucumbers, capers, shallot, chives, parsley, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined.
From izzycooking.com


STEAK TARTARE - AUSTRALIAN BEEF - RECIPES, COOKING TIPS AND MORE
Method. Using a very sharp knife, dice the beef into ½cm cubes, discarding any fat. Place into a mixing bowl with the eschallots, gherkins, capers, parsley and mustard and stir to combine. Season with the Worcestershire sauce and Tabasco (if using) along with some salt and pepper. Place onto 4 plates using a ring mould. Make a slight ...
From australianbeef.com.au


HOW TO MAKE STEAK TARTARE AT HOME | FOOD & WINE
2021-03-16 A butcher can also give you a better cut. Many tartare recipes recommend using beef filet, a widely available tender muscle low in fat, …
From foodandwine.com


STEAK TARTARE (TARTARE DE FILET DE BOEUF) | SAVEUR
2012-06-14 Ingredients. 14 oz. trimmed center-cut beef tenderloin 1 1 ⁄ 2 tbsp. Dijon mustard ; 2 egg yolks 1 ⁄ 4 cup canola oil ; 6 tbsp. salt-packed capers, rinsed, …
From saveur.com


THE BEST BEEF TARTARE RECIPE - MY MOM'S - WONDERFUL WANDERINGS
2021-11-17 About the beef tartare recipe Steak tartare history: origins of the recipe. Gourmet cuisine goes from extreme to extreme – it’s hard to keep up with the latest culinary trends and fashions. Leaning towers of ingredients balanced precariously on top of each other, little flourishes of sauces, decorative microgreens.
From wonderfulwanderings.com


CLASSIC STEAK TARTARE RECIPE (BEEF TARTARE) - MISSION FOOD ADVENTURE
2020-05-21 Instructions. Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it’s still easily pierced with a knife. This will make it easier to finely hand-chop. Meanwhile, prep the shallot, capers, cornichons, and parsley in a …
From mission-food.com


RICK STEIN’S STEAK TARTARE - THE HAPPY FOODIE
Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor. Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round.
From thehappyfoodie.co.uk


STEAK TARTARE RECIPE: THE FRENCH CLASSIC - DELISHABLY
Instructions. Chill the beef in the freezer for 45 minutes. Move the beef to a cutting board and finely mince into 1/8-1/4" squares. Refrigerate for 30 minutes. In a non-reactive bowl, fold together the beef, mustard, olive oil, onion, capers, parsley, salt, and pepper.
From delishably.com


STEAK TARTARE RECIPE - BBC FOOD
Method. Using a very sharp knife, slice the steak into thin slices (cut with the grain), then cut across the slices to create strips of meat. Turn the strips of steak and cut across again into ...
From bbc.co.uk


STEAK TARTARE RECIPE
2021-10-22 Stir the meat, carefully mix and fold in some other ingredients such as seasoning with kosher salt and pepper to taste, and stir again. Refrigerate the ingredients until prepared to assemble and consume. In a circular shape mold or beaker, compress the tartare. Divide the mixture into two equal halves.
From petitegourmets.com


BEST CLASSIC BELGIAN STEAK TARTARE | SIMPLE. TASTY. GOOD.
Season the beef mince with a pinch of pepper and salt. Stir the beef mince well again. Then taste the beef and add extra pepper, salt, worcester sauce, lemon juice or tabasco to taste if necessary. Divide the seasoned beef tartare over 2 plates. Then put them in …
From junedarville.com


SIMPLE AND SAFE CLASSIC STEAK TARTARE | ALTON BROWN
Procedure. 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.
From altonbrown.com


FRENCH STEAK TARTARE RECIPE & HISTORY - ALL YOU NEED TO KNOW!
2017-09-04 Now, mince the white part of the scallions, and capers, then dice the Cornichons. After that, knead the tartare along with the Cornichons, scallions, and capers. Optionally season with Worcestershire sauce and 2 yolks or 1 tbsp of mayonnaise. Shape eventually the steak tartare in four parts and serve immediately.
From philosokitchen.com


BALTHAZAR’S STEAK TARTARE RECIPE - SERIOUS EATS
2019-04-30 2 tablespoons capers. 8 cornichons, cut into small dice. 2 tablespoons flat-leaf parsley, chopped. 1 anchovy fillet, minced. 2 tablespoons extra-virgin olive oil. 1 garlic clove, peeled and minced. 1/2 teaspoon salt. White pepper. 6 …
From seriouseats.com


STEAK TARTARE | COOKING KOSHER WITH COR
Add capers, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavourings until ready to use. Remove beef from freezer and cut into ¼ inch cubes. Transfer beef to bowl of flavourings and stir to combine. Keep beef mixture chilled until ready to serve. To serve, divide beef mixture into 4 to ...
From blog.cor.ca


STEAK TARTARE AUTHENTIC RECIPE | TASTEATLAS
1. Mince the lean beef (sirloin, top rump, or rump steak). Season it with salt, pepper, a bit of cayenne pepper, and a few drops of Worcestershire or Tabasco sauce. 2. Shape the minced beef into a ball, place it on a plate, then hollow out the center and put a raw egg yolk in the hollow. 3.
From tasteatlas.com


HOW TO MAKE CLASSIC STEAK TARTARE (BEEF TARTARE) - LENA'S KITCHEN
Cut chilled beef into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest. Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and …
From lenaskitchenblog.com


BEEF TARTARE (THE BEST) | RICARDO
In a large bowl, combine the lemon juice, mustards, egg yolk, capers and sambal oelek. Drizzle in the oil, whisking constantly. Adjust the seasoning. With a knife, finely chop the meat. Add to the dressing along with the herbs and shallot. Stir to combine. Season with salt and pepper. If desired, add more sambal oelek, to taste.
From ricardocuisine.com


CHOWHOUND
Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your future culinary endeavors.
From chowhound.com


CLASSIC STEAK TARTARE RECIPE: HOW TO MAKE STEAK TARTARE
2021-11-19 Classic Steak Tartare Recipe: How to Make Steak Tartare. Written by the MasterClass staff. Last updated: Nov 19, 2021 • 2 min read. Learn how to make steak tartare as good as any bistro in France.
From masterclass.com


FRESH, QUALITY STEAK TARTARE SERVED WITH BAGUETTE - CTV 2
Directions. 1. Using a sharp knife, hand cut beef into small pieces (approximately the size of large peas). Reserve on side. 2. In a bowl, stir together chives, mustards, capers, shallot, cornichons, lemon juice and salt.
From more.ctv.ca


TENDER STEAK TARTARE RECIPE - I'D RATHER BE A CHEF
QUICK COOKING TIP: The best way to be able to nicely chop your beef is to follow these simple steps: Rinse the beef and pat it dry with paper towels. Place on a plate and put in the freezer for 30 minutes to 1 hour. Remove from the freezer and slice against the grain about ½ cm thick.
From idratherbeachef.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 »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #appetizers     #main-dish     #beef     #european     #dinner-party     #russian     #dietary     #meat     #4-hours-or-less

Related Search