steak tartare

2016-04-20

Steak Tartare is a minced (not ground) raw meat dish of French origin. It is served as a cold meal dish, often with chopped onions, capers and a raw egg. (Pic2) Other additives are possible and left up to your imagination.

This dish has some similarities to Mexican carne apache, but is nevertheless very different.

Food safety warnings:

Do not make this with mass-processed factory-farmed ground meat.
Grind or mince a roast at home instead and keep refrigerated at all times.
Tiger meat and cannibal sandwich are American ground meat approximations.
Every year, several outbreaks of food-borne disease are linked to these two because of unsafely-sourced meats and insufficient refrigeration.

Pic1: mincing almost-frozen meat
Pic2: steak tartare - internet picture

INGREDIENTS

This is what I used per serving:

½ lb. lean steak
1 tsp. Mustard
1 tbsp. capers
1 tbsp. shallot, minced
1 tbsp. chives
Lemon juice, fresh, as needed
2 egg yolks
S&P
gherkins as needed

Directions

Season the meat.
Wrap it and place it in the freezer for 30 minutes.
This makes it a lot easier to cut the meat in thin slices.
With a very sharp knife,
- cut thin slices of the steak.
- Cut the slices in thin strips.
- Cut the strips in tiny cubes. (Pic1)

Alternatively:

Coarsely ground meat will do,
but be careful not to mash it into a paste.

Directions, continued

Carefully mix the other ingredients in with the meat, except the egg yolks.
Keep refrigerated for at least 30 minutes.
When ready for the meal, mix in the egg yolks.
Optional:
- Reserve one egg yolk to top the meat.
Arrange the minced meat in an eye-pleasing shape on a plate.
Make a shallow depression on top and add the reserved egg yolk. (Pic2)
Garnish with some parsley or fennel green.
Serve immediately and enjoy.

Serving suggestion:

Serve with several pickled gherkins or with one large sour pickle.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org