Tartar Steak Guanajuato Style Recipes

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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 TARTAR



Steak Tartar image

GUEST: RIP TORN

Provided by Food Network

Yield For one person

Number Of Ingredients 9

6 ounces of freshly ground sirloin meat
1 egg yolk
1/2 teaspoon Dijon mustard
1/3 teaspoon capers
1/3 teaspoon chopped onions
1/3 teaspoon chopped parsley
1/4 teaspoon Worstershire sauce
abasco pepper sauce, salt, pepper to taste
1 chopped anchovy (optional)

Steps:

  • Server grilled with Sourdough bread.;

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.

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