Steak Tartare

Preparation - 10 minutes

Expensive

Easy to make

4 people

Little History

One of the most ancient descriptions of French Steak Tartare is by writer Jules Verne in his novel Michel Strogoff (1875), and become the signature dish of the restaurant on the second floor of the Eiffel Tower, “Le Jules Verne”.

2 Lb (900 g) Eye of Round beef or fillet mignon
2 yolks (alternatively, 1 tsp mayonnaise)
1 lemon
1 tbsp capers in vinegar
3 oz (85 g) pickles
2 scallions
1 anchovy in oil (optional)
1 tsp Worcestershire sauce (optional)
6 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 dash black pepper

Ingredients :

Preparation :

1. To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare.

2. After this time, thaw the meat in the fridge and use as soon as possible.

3. Reduce the meat into cubes, then mince finely with a chef’s knife.

4. After that, season the meat with the filtered juice of a lemon, the olive oil, the Dijon mustard, the minced anchovy (this last is optional) and salt and black pepper to taste.

5. Finally, knead the steak tartare until consistent, then pour the meat into a sieve placed over a bowl, and store in the fridge, covered.

6. Now, mince the white part of the scallions, and capers, then dice the pickles.

7. After that, knead the tartare along with the pickles, scallions, and capers.

8. Optionally season with Worcestershire sauce and 2 yolks or 1 tbsp of mayonnaise.

9. Shape eventually the steak tartare in four parts and serve immediately.