Tartare De Filet De Boeuf Steak Tartare Recipes

STEAK TARTARE

Steak Tartare image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Provided by Alton Brown

Categories main-dish

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

TARTARE DE FILET DE BOEUF ( STEAK TARTARE ) RECIPE

Tartare de Filet de Boeuf ( Steak Tartare ) Recipe image

TRADITIONAL FRENCH RECIPE: This is the traditional and classic French steak tartare recipe. Flavored with onion, capers, and Dijon mustard on the side. 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.

Provided by Uncut Recipes

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Trimmed Center-Cut Beef Tenderloin
1 Large Red Onion
2 Egg Yolks
6 tablespoons Extra Virgin Olive Oil
6 tablespoons Salt-Packed Capers
Fleur de sel
4 tablespoons Parsley Leaves
Sherry Vinegar
1 Red Thai Chile Peppers
Freshly Ground Black Pepper
Dijon Mustard

Steps:

01 - Chill the Beef in freezer for 1 hour. 02 - Transfer the Beef to a cutting board and cut it lengthwise into thin slices. 03 - Julienne ( notes ) each slice and then mince the Beef. Refrigerate while you work on the next steps. 04 - Drizzle othe Oil into a medium bowl and stir in the Egg Yolks. 05 - Add Capers, Parsley, Onions and Chiles. Season with Salt and Pepper. 06 - Fold in the refrigerated minced Beef and season to taste with extra of Salt, Pepper, Oil and Vinegar. 07 - Mound tartare on 2 chilled serving plates and serve with Dijon Mustard on the side. Serve.

Nutrition Facts : ServingSize 1 portion, Calories 420 cal, Fat 32 g

TARTARE DE FILET DE BOEUF (STEAK TARTARE

TARTARE DE FILET DE BOEUF (STEAK TARTARE image

Categories Beef Appetizer

Yield 4 servings

Number Of Ingredients 14

Ingredients

14 oz. trimmed center-cut beef tenderloin
1 ½ tbsp. Dijon mustard
2 egg yolks
¼ cup canola oil
6 tbsp. salt-packed capers, rinsed, drained, and minced
2 tbsp. minced, pitted green Niçoise olives
2 tbsp. minced parsley
1 ½ tsp. Worcestershire sauce
¼ tsp. hot sauce, such as Tabasco
4 cornichons, minced
1 small yellow onion, minced
Kosher salt and freshly ground black pepper, to taste
French fries, for serving
Mixed salad greens, for serving

Steps:

1. Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use. 2. Remove beef from freezer and cut into ¼" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve. 3. To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.

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

Ingredients

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

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