The best steak tartare can knock any meat lover off their feet. This hearty dish, which can be served as either an appetizer or a main course, is simple to prepare, but requires great care when it comes to the ingredients. Let’s find out the secret to the best steak tartare!
Steak tartare is a rather divisive dish, as its most prominent ingredients are raw meat and raw eggs. However, those who can come to terms with this can enjoy incredibly delicious versions or even make their own.
As its name suggests, the dish’s origins are linked to the dietary customs of the Tatar people. According to legend, the Tatars were constantly on the move during their conquests and didn’t even stop to cook, so they ate meat on the go—often raw.
It appears on restaurant menus among the appetizers, but since it is very hearty and filling, it can easily serve as a main course. With Tatar beefsteak, the meat is the key. The best Tatar beefsteak is made from tenderloin, so it’s worth buying a whole tenderloin when preparing it. Although many places recommend having the meat ground at the butcher’s, in fact, grinding is strictly prohibited when making steak tartare. This is because the grinding process alters the meat’s structure, turning it into a mushy consistency. It is therefore better to first trim the fat from a nice cut of meat and then cut it into very small pieces.
There are several variations, but it’s important to ensure that the flavor of the spices never overpowers the taste of the meat. In addition to the meat and spices, mustard, onion, garlic, Worcestershire sauce, and capers contribute to the complex flavor profile.
If you enjoy exploring other restaurants, it’s a good idea to compare the menus and prices of different fast-food restaurants in advance, so you can more easily find the best dining option for you.
The Best Beef Tartare Recipe
As we mentioned, beef tartare can be prepared in many different ways and with various seasonings. We’ve brought you one of these variations!
Ingredients for the meat:
50 dkg boneless sirloin (beef)
1 medium onion
2 egg yolks
2 tablespoons parsley
Ingredients for the dressing:
2 tablespoons mustard, preferably Dijon
2 tablespoons olive oil
3 tablespoons capers
1 tablespoon lemon juice
4 gherkins
2 teaspoons Worcestershire sauce
salt and pepper to taste
Preparation:
Making steak tartare is incredibly quick and easy. Place the meat in the freezer for 15–20 minutes, then cut it into small pieces with a sharp knife. Freezing makes the meat firmer and much easier to chop. It’s best to first cut it into strips, then into smaller and smaller cubes. While cutting, be sure to remove any tendons and fat. Finely chop the onion, then add it to the chopped meat, along with 1 egg yolk and the parsley.
Making the dressing is a breeze—simply mix the ingredients together and season with salt and pepper to taste. Once that’s done, you have two options: you can serve the meat and dressing separately, or you can mix the two main ingredients together. In the latter case, you can taste it afterward and add more seasoning if needed.
There’s still a bit more to do when it comes to serving. It looks best when shaped in a small bowl or a round mold, then turned out onto a plate. Make a small indentation on top of the meat pile and place an egg yolk in it. When serving, add a few drops of lemon juice to bring out the flavors. Serve with toast or toasted baguette.
If you’d like to enjoy a truly delicious, high-quality, fresh beef tartare, come to KIOSK!
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