A Simple Recipe For Making Steak Tartare at Home (Beef Tartare)
What is steak tartare?
Steak tartare is a fancy name for a dish that is basically super tasty raw beef. You can imagine it as a gourmet version of a burger, but without the cooking part. It is all about top-notch beef, finely chopped and mixed with goodies like mustard, pickles, and spices.
The star of the show? An egg yolk that adds a rich, creamy touch. Served on a plate or shaped with a fancy mold, it is a restaurant-style treat made right at home.
Do not worry; the beef is safe to eat raw if it is fresh and from a reliable source. So, get ready for a flavor explosion that's as simple as it is delicious!
HOW DO YOU PREPARE STEAK TARTARE AT HOME?
Many people think that making restaurant-quality steak tartare at home is difficult, but here we are proving all those people wrong. It is super easy to make it from our recipe for steak tartare.
In this step-by-step guide, we will break down the process into easy-to-follow instructions, ensuring that your homemade steak tartare rivals the best from your favorite restaurant.
If you are a fan of bold flavors, like me, and appreciate the simplicity of high-quality ingredients, you are in for a treat. Let's dive into the world of the yummiest steak tartare and turn your kitchen into a haven of gourmet delights.
This is one of the best recipe for steak tartare, we assure you!
Ingredients Required:
- Top-notch Beef: Whether it is a cut of sirloin or filet mignon, choose the best quality beef.
- Egg Yolk: is the secret ingredient that adds a touch of richness.
- Dijon Mustard: A little dollop for a zesty kick.
- Capers: Tiny, but mighty bursts of flavor.
- Cornichons: These miniature pickles provide a delightful crunch.
- Shallots: finely chopped for a subtle oniony note.
- Parsley: fresh and chopped, adding a burst of color and freshness.
- Worcestershire Sauce: A dash for that savory umami.
- Tabasco Sauce: Optional, for those who like a bit of heat.
- Salt and Pepper: To taste, because seasoning is everything.
Tips and tricks for Steak Tartare recipe
1. Choosing the Right Beef:
- When it comes to the star of the show—your beef—go for a tender cut. Sirloin and filet mignon are excellent choices that elevate the overall flavor.
2. The Art of Dicing:
- Take your time with the knife work. A consistent dice ensures that each bite is a perfect blend of textures.
INSTRUCTIONS:
- Prepare the beef first. Begin by dicing the beef into small, uniform pieces. Consistency is key here.
- In a mixing bowl, combine the diced beef with Dijon mustard, capers, finely chopped cornichons, shallots, parsley, and a dash of Worcestershire sauce.
- If you are feeling adventurous, add a few drops of Tabasco for a spicy kick. (Not recommended if you do not like spicy food.)
- Create a well in the center of the mixture, and gently place the egg yolk in it. This golden addition brings a luxurious creaminess to your tartare.
- Now gently fold the ingredients together. The goal is to coat the beef in the flavorful mix without turning it into a mushy mess.
- Spoon your steak onto a plate or use a ring mold for that restaurant-style presentation.
- Sprinkle some extra chopped parsley on top, and voila! It is ready to be savored.
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THE 2 BEST WAYS TO SERVE YOUR STEAK:
- Use a ring mold for a visually appealing tartare that's sure to impress your guests.
- Serve your Steak with crispy bread, crackers, or atop a bed of fresh greens—the options are endless!
HOW TO STORE IT?
In the rare event of leftovers, cover and refrigerate. You can store it for 2–3 days in the refrigerator. However, it is recommended not to use it after 2–3 days since the beef might not have the same taste.
YOUR FEEDBACK IS REQUIRED.
Congratulations! You have just mastered the art of making homemade steak tartare. Now, sit back, savor every bite, and relish in the fact that you have created a culinary masterpiece right in your own kitchen.
It would mean a lot to us if you could give us feedback in the comments below or tag us with a picture of this recipe on Facebook.
Click on the link to let us know how it turned out!
FREQUENTLY ASKED QUESTIONS (FAQs):
Q: Can I use any cut of beef?
A: For the best results, go for a tender cut like sirloin or filet mignon. It makes all the difference in the world of Steak Tartare.
Q: Is raw beef safe to eat?
A: Absolutely, as long as it is fresh and from a reliable source. Steak tartare is a classic dish enjoyed globally.
Q. What are the rules for steak tartare?
A. Steak tartare involves using high-quality, fresh minced beef, seasoned with ingredients like onions, capers, and mustard. Proper hygiene during preparation is crucial.
Q. Who invented steak tartare?
A. The dish's origin is unclear, but it may have roots with Eastern European horsemen who ate raw meat. The name could be linked to the Tatars, a horse-riding people.
Q. Why is steak so expensive?
A. Steak's cost is influenced by factors like meat quality, cut type, and production methods. Considerations such as raising, feeding, and processing contribute to the overall expense.